Recipe: Easy Curry Sauce
Post by Paula Jahn, Co-owner, Registered Dietitian & Cooking Class Instructor at Nourish Northwest
Clients often ask for quick weeknight meals that can be prepared with kitchen staples. Bonus points for healthy and budget-friendly meals. I have just the recipe. If you have an onion and garlic laying around, you can make this curry sauce with pantry staples in less than 20 minutes. I made this curry bowl with leftover brown rice and soy curls, which comes out to less than $2.00 per serving. I love to have soy curls on hand for a quick source of protein. They are minimally processed, mimic the texture of meat, and take on flavor well. Use cooked chicken or chickpeas for a soy free version.
If making this recipe with soy curls, pour boiling water to cover for 10 minutes and drain.
We’ve shared this trick for “chopping” fresh ginger many times in our cooking classes. Everyone gets really excited about it. Grate frozen pieces (no need to peel) with a Microplane.
Easy Curry Sauce + Bowl
Sauce serves 4-6
For the sauce:
1 tsp coconut oil
1/2 yellow onion, finely chopped
2 cloves garlic, minced
2 tsp fresh ginger, grated
1 1/2 to 2 tablespoons curry powder
Pinch of cayenne, to taste
1 (13.5 oz.) can coconut milk
1 Tbs tamari, or soy sauce
2 tsp pure maple syrup or honey
1/2 teaspoon salt, or to taste
Juice of ½ a lime
½ cup cooked brown rice/serving
½ cup protein: chickpeas, soy curls or chicken/serving
½ cup roasted sweet vegetables/serving
- Heat coconut oil in a skillet over medium heat. Sauté onion and garlic until onion is translucent, about 3-5 minutes.
- Add ginger, curry powder, a pinch of salt and cayenne. Stir and cook for 1 minute.
- Add remaining ingredients, bring to a simmer, and cook until slightly thickened, about 10 minutes. In a bowl, layer rice, protein and vegetables. Top with ¼ cup curry sauce.
- *To add more flavor to protein, simmer for a few minutes in sauce.