2 tbs veg oil
1/2 onion
2 clove garlic
4cm ginger
1 tsp cinnamon
1 tsp cumin
50g shredded creamed coconut,
400 ml water
100g almonds
4tbs lemon juice
1 vegetable stock cube
parsley coriander

** cook onions in pan covered for about 7 minutes, then add ginger, garlic cumin, cinnamon, coconut, almonds, stock cube, lemon, water; then simmer; blend; use on freshly cooked veg; sprinkle with parsley and coriander