Spicy Curry Sauce

Spicy Curry Sauce 3Do you ever find yourself with a bowl of simple vegetables and wish they were kicked up a notch? Yep, me too. Eating a plant-based diet can be exciting and flavorful with the right ingredients. Sauces, dips, chutneys, hummus, and pestos are a great addition to a nourish bowl or simple vegetables because they add a lot of flavor with minimal to no added fat. This recipe is slightly spicy and honestly addicting! It contains significant anti-inflammatory compounds from the curcumin – which is found in the cumin and turmeric along with selenium, fiber, and B12 to name a few more nutrients contained in this awesome sauce! Power sauce right here! Now, I made my sauce quite thick because I wanted to use it later as a dip, so adjust the water accordingly in this recipe. I gobbled up my nourish bowl with this sauce in no time flat! And later, I served this sauce with vegetables and loved every bite! Enjoy!

Spicy Curry Sauce 4

Spicy Curry Sauce 2

2 tablespoons tahini
1 cup cooked chickpeas (approximately 1-15 oz can)
2 cloves garlic
2 teaspoons onion powder
1 teaspoons curry powder
2 teaspoons turmeric powder
1 teaspoons Chili Powder
1 teaspoon dry mustard powder
1 1/2 teaspoons sea salt
1 cup water*
3/4 cup nutritional yeast
1/2 cup fresh lemon juice

*You can increase the amount of water to achieve a thinner sauce.

To make the sauce, simply combine all of the ingredients together in a high-speed blender. Blend on low until the mixture starts to break down and then continue to increase the speed until the sauce is nice and smooth. Taste the sauce for seasoning and adjust the consistency, until you reach the desired consistency. Note that the sauce will thicken slightly, once refrigerated. This sauce can be served warm from the blender, or it can be served cold. Any leftover sauce will keep for several days in the refrigerator. (Adapted slightly from Recipe Source: Rouxbe)

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