Creamy White Vegetable Sauce

1 cup vegetable oil
4 cloves garlic, crushed
4  onions, diced
1 cup shredded coconut
1 tablespoon whole fresh lime leaves or lime zest
2 sticks cinnamon
2 tablespoons black mustard seeds
1 tablespoon ground {turmeric}
1 tablespoon ground {coriander}
1 tablespoon finely chopped red chili
6 1/3 cups hot water
2 cans (14 ounces each) coconut cream
2 tablespoons rice flour
1 bunch cilantro, chopped
Heat the oil, fry the garlic, onions, coconut, lime leaves, cinnamon, and mustard until the onion is soft. Add the turmeric, ground coriander, and chili and fry for a couple of minutes, until fragrant.

Add the water and coconut cream, and bring to a boil. Reduce the heat and simmer for about 15 minutes. Stir in the rice flour to thicken, then the cilantro.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 30 min

Servings: 4

Recipe By: Hassan M'souli

From:  Moroccan Modern
Used with permission of Interlink Publishing

Chef Suggestions
This sauce is delightful served with fish and/or your choice of steamed vegetables.