There are many many types of curry sauces out there. I like to keep mine simple, but flavorful. This sauce took me 3 minutes to make and goes great on vegetables, meats, whole grain, and on salads as dressing. I like to make a batch and use it different ways throughout the week. It keeps for about 5 days in the refrigerator. Below is a recipe for my curry sauce and a very simple and delicious vegetable curry side dish (or main dish with the addition of a good quality protein: raw nuts or seeds, grass-fed chicken, pasture-raised eggs, goat cheese).
1/2 white or yellow onion, coarsely chopped
1 can coconut milk
1/2 lemon, juiced
1 garlic clove
2 T organic curry powder
handful spinach or basil
sea salt and black pepper
- Place all ingredients into blender and blend until smooth. The more greens you add, the greener the sauce will turn out and the flavor might change a bit. Play around with it and season to your liking.
Vegetable Curry Dish
1 Tablespoon coconut oil
1 head cauliflower, chopped into bite size pieces
1/2 pound green beans, ends trimmed and halved
1 yellow squash, sliced and halved
1/2 cup curry sauce, or more to coat all vegetables
Note: you can use any vegetables you'd like for this dish (carrots, cauliflower, zucchini, squash, sweet potatoes, green beans, broccoli, mushrooms)
- Heat coconut oil in a medium-size pan. Add vegetables and a pinch of sea salt and sauté until tender, stirring occasionally. Add curry sauce to pan and continue cooking for a few extra minutes until vegetables are cooked through and sauce heats up.