Page 307 - CMC Recipe Book

Method
Peel and finely chop the garlic and ginger.
Wash, peel and dice the onion.
In a saucepan, fry the onion, ginger and garlic in olive oil until soft.
Add the korma paste, honey, ketchup, mango chutney, soy sauce and vegetable stock to the pan.
Simmer for 15 minutes and then thicken with cornflour.
Add fresh coriander to finish.
TIP: this sauce can be used as the base for chicken, fish, vegetables or Quorn.