Plant-based Creamy Korma

Ingredients

• 2 packs (400 g plain tempeh, diced. I used Tiba Tempeh)
• 1 cup cashews
• 1 can coconut milk
• 1 1/2 cups almond milk
• 1 tbsp tomato puree
• 1/2 tbsp maple syrup
• 1 onion, diced
• ½ tbsp ginger, minced
• 4 garlic cloves, minced
• 1 1/2 tsp garam masala
• 1 1/2 tsp cumin
• 1 1/2 tsp ground coriander
• 1/2 tsp chilli powder
• ½ tsp turmeric
• ¼ tsp cinnamon powder
• ¼ tsp nutmeg, optional
• 1 tsp Himalayan salt
• Squidge of lime