This Vegan Curry Sauce is very tasty, plus it’s super simple to make! Just blend most of the ingredients, add them to the pot, and simmer. This curry sauce is excellent over rice, noodles, or any vegetable!
I could eat curry every day: Jamaican curry, Indian curry, Malaysian curry. I’m obsessed!
This coconut curry sauce recipe is so good! Many curry recipes can be very time consuming to make, but I wanted to offer a tasty beginner’s curry recipe. All you do is blend and simmer. Super simple!
WHAT IS CURRY?
“Curry” is a general term that can mean several different things. It can refer to a spice blend called ‘curry powder,’ ‘curry paste,’ or ‘curry’ dish, which are saucy dishes made with curry powder or paste.
Historically speaking, the word “curry” was coined by British colonialists taken from the Indian word “kari”, meaning sauce.
Curries are common in India and Thailand, as well as in other places. While there are typically based principles to a curry sauce (like coconut milk or coconut cream), depending on the region and type of curry, the spices and flavors will change.
WHAT’S IN THIS COCONUT CURRY SAUCE RECIPE?
Outside of curry powder, there three other main ingredients that make this curry sauce super yummy!
- Coconut Milk. Just like in my Thai Coconut Sauce Recipe, I use coconut milk as the base because it’s creamy and traditionally used in curry sauces.
- Cardamom. Cardamom is an extremely fragrant seed that is used as a spice and also for medicinal purposes. It pairs super well with this vegan curry sauce!
- Garlic. I used a lot of garlic in this sauce for its health benefits (garlic is a natural antibiotic) and flavor. It’s the perfect compliment for the settle sweetness of the coconut milk and spices of the curry powder!
WHAT DO I EAT WITH THIS VEGAN CURRY SAUCE WITH?
I paired this recipe with steamed brown rice. Some other ideas for serving include:
- Try it over my Chickpea Salad recipe.
- Pour sauce over noodles or quinoa.
Simmer this sauce with tofu, chickpeas, or lentils and then serve over steamed rice for a filling dinner!
This recipe has plenty of garlic! Substantial evidence indicates that garlic extracts can inhibit certain bacteria and serve as antifungal agents. Garlic has been shown to retard tumor growth in human subjects in some parts of the world.
Another benefit of garlic is it helps regulate the body’s blood pressure. So whether you have problems with low or high blood pressure, garlic can help equalize it.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
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Creamy Vegan Curry Sauce with Coconut Milk
This Vegan Curry Sauce is very tasty, plus it's super simple to make! Just blend most of the ingredients, add them to the pot, and simmer. This curry sauce is excellent over rice, noodles, or any vegetables.
- 6 cardamom pods
- 2 tablespoons curry powder
- ½ tablespoon garam masala
- 2 sprigs green onion
- 1/2 cup cilantro
- 5 garlic cloves
- 1 teaspoon ginger (small thumb size)
- 6 curry leaves , optional
- salt , to taste
- 2 tablespoons water
- 2 ½ cups coconut milk
- 1 cup water
- 1 tablespoon agave nectar
- 2 cups napa cabbage , roughly chopped
- 2 cups broccoli florets
- 8 ounces mushrooms , roughly chopped (any type of mushroom)
- 2 cups cooked white rice
- Blend the first 10 ingredients together until you have a green curry paste. If your blender is having trouble blending it then add another tablespoon of water at a time until it begins to blend.
Place a large pot on medium-high heat. Add the coconut milk, 1 cup of water, agave nectar, and the curry paste you made. Stir and bring to a simmer. Once it is simmering reduce the heat to low and let it cook for about 10 minutes, WITHOUT a lid, to allow the flavors to merry.
After the coconut curry has cooked for 10 minutes add the broccoli and mushrooms and cook 5 – 10 minutes, until the broccoli is tender. Next add the napa cabbage, stir, and turn off the heat. Cover with a lide for 5 minutes. The heat of the curry will cook the cabbage enough.
Serve with cooked rice.
I also use bok choy in this recipe, instead of napa cabbage. You can use spinach or any type of leafy green vegetable you like.