Korma Sauce

This is a little different from the korma sauce I made several weeks ago. We loved the other one, but this new one? Yeah, it kicks the old one's butt. It was heavenly! I served it with kofta and saffron rice, but it would be great with chicken, paneer, tofu, potatoes, or whatever your little heart desires. It would even be good in a bowl with some fresh naan to sop it up with. This stuff rocks.

Korma Sauce

2 Tbsp vegetable oil
1 medium onion, diced
1 1/2 tsp minced ginger
2 cloves garlic, minced
2 tsp turmeric
2 tsp garam masala
1 tsp chili powder
1/4 tsp cayenne pepper
1 8-oz can tomato sauce
1 14-oz can light coconut milk

Heat oil in a large skillet over medium-high heat. Add onion, cooking and stirring several minutes, until onion begins to soften. Add ginger and garlic, and cook and stir one minute. Add turmeric, garam masala, chili powder and cayenne pepper. Cook and stir two minutes. Add tomato sauce and coconut milk; stir or whisk to combine thoroughly. Cover and simmer 10 minutes.