Post by Loupy on Jun 5, 2014 20:30:00 GMT -7
World’s Easiest Coconut Curry Sauce with Veggies
By Johnna @ injohnnaskitchen.com/
When I typed that headline, I worried that you would read it and say, “Nope, the World’s Easiest Coconut Curry Sauce comes from the grocery store in a jar.” Well, okay, you may be right. But I am certain it isn’t as flavorful as my version. And mine is pretty basic, no ingredients you can’t pronounce. Plus it is quick enough for a weeknight dinner. Most often, I cook veggies in this sauce. But don’t limit yourself to what I’ve done. It’s great to simmer tofu or tempeh. I’ve heard coconut curry sauce is good with chicken or shrimp, but I’ve got no knowledge there. My point is that this is a good, basic sauce that will work in many applications in your kitchen. Run with it!
Yield: 4 servings
Ingredients
1 yellow onion, finely diced
1 teaspoon oil (I use coconut oil, use a healthy oil from your pantry)
1 can full fat coconut milk (13.5 to 15 ounces, depending on brand)
2 Tablespoons curry powder
1 Tablespoon Tamari, Coconut Aminos, Bragg's Aminos or gluten free soy sauce
1/4 teaspoon sea salt
6 to 8 cups of fresh vegetables of your choice
2 cups rice, quinoa or other similar choice
green onions to garnish (optional)
Instructions
In a large Dutch oven (I used a Lodge cast iron Dutch oven), saute onion with oil over medium.
Cook until onion is transparent, stirring occasionally.
Whisk in coconut milk and continue cooking over medium.
Add in curry power, Tamari and sea salt.
Whisk to combine.
Cook until mixture reaches a simmer.
Then add in fresh vegetables, stirring to incorporate.
Cover with lid and allow to simmer until vegetables are fork tender, about 5 to 7 minutes for most vegetables.
Serve over rice or quinoa.
If you are making the sauce ahead of time, store it in a mason jar in the refrigerator for up to one week.
By Johnna @ injohnnaskitchen.com/
When I typed that headline, I worried that you would read it and say, “Nope, the World’s Easiest Coconut Curry Sauce comes from the grocery store in a jar.” Well, okay, you may be right. But I am certain it isn’t as flavorful as my version. And mine is pretty basic, no ingredients you can’t pronounce. Plus it is quick enough for a weeknight dinner. Most often, I cook veggies in this sauce. But don’t limit yourself to what I’ve done. It’s great to simmer tofu or tempeh. I’ve heard coconut curry sauce is good with chicken or shrimp, but I’ve got no knowledge there. My point is that this is a good, basic sauce that will work in many applications in your kitchen. Run with it!
Yield: 4 servings
Ingredients
1 yellow onion, finely diced
1 teaspoon oil (I use coconut oil, use a healthy oil from your pantry)
1 can full fat coconut milk (13.5 to 15 ounces, depending on brand)
2 Tablespoons curry powder
1 Tablespoon Tamari, Coconut Aminos, Bragg's Aminos or gluten free soy sauce
1/4 teaspoon sea salt
6 to 8 cups of fresh vegetables of your choice
2 cups rice, quinoa or other similar choice
green onions to garnish (optional)
Instructions
In a large Dutch oven (I used a Lodge cast iron Dutch oven), saute onion with oil over medium.
Cook until onion is transparent, stirring occasionally.
Whisk in coconut milk and continue cooking over medium.
Add in curry power, Tamari and sea salt.
Whisk to combine.
Cook until mixture reaches a simmer.
Then add in fresh vegetables, stirring to incorporate.
Cover with lid and allow to simmer until vegetables are fork tender, about 5 to 7 minutes for most vegetables.
Serve over rice or quinoa.
If you are making the sauce ahead of time, store it in a mason jar in the refrigerator for up to one week.
