Name: Curry-Coconut Sauce
Ingredients: ¼ cup coconut milk ((remember to thoroughly shake the can of coconut milk first)); 1 tsp curry powder; ¼ cup onion, finely chopped; 1 tsp grated or minced ginger; 1-2 garlic cloves, finely chopped. ((1 tsp minced)); ¼ cup diced sweet potato or carrot (about ¼-inch think); 1 tsp lime juice; ¼ tsp salt or to taste; ¼ tsp ketchup; Hot pepper or chili flakes to taste ((optional))

Curry-Coconut Sauce

This curry-coconut sauce is great for sautéing vegetables, and to add to tacos, wraps, veggie bowls, rice bowls and salads.

Print Recipe

Ingredients

¼ cup coconut milk (remember to thoroughly shake the can of coconut milk first)
1 tsp curry powder
¼ cup onion, finely chopped
1 tsp grated or minced ginger
1-2 garlic cloves, finely chopped. (1 tsp minced)
¼ cup diced sweet potato or carrot (about ¼-inch think) (To make a quicker sauce, you can use 1 tsp of brown sugar or maple syrup instead of the sweet potato)
1 tsp lime juice
¼ tsp salt or to taste
¼ tsp ketchup
Hot pepper or chili flakes to taste (optional)

Instructions

Add 1 tsp oil.
Add the onions and stir for 2 minutes.
Add the garlic and ginger, and stir for 1 minute ((you may need to add 1 tbsp of water).
Add the curry powder stir for 1 minute (you may need to add 1 tbsp of water).
Add the rest of the ingredients - sweet potato, coconut milk, ketchup, lime juice, salt and chili flakes.
Raise the heat to bring to a slight boil. Then lower the heat, cover and simmer for 5 - 10 minutes.
Remove from heat and blend with an Immersion blender or regular blender.
Note: You can control the thinness of the sauce by adding more water. Or to get it thicker, add more cooked sweet potato, cooked regular potato, corn starch or oat flour.