- Stir coconut milk, paprika, salt, cayenne, lemon juice, and fenugreek leaves together in a large bowl.
- Heat ghee over medium heat in a saucepan and saute garlic until golden brown.
- Add turmeric and continue to heat for another minute (move to next step before turmeric starts to burn).
- Add cream mixture, cooking for another 5-10 minutes (gently boiling) cooking down until desired thickness.
Serve over everything.
See AIP version *here*.
- Category: Sauce