Revolutionary Curry Sauce
- Number of Servings: 6
Ingredients
6 scallions ● 1/2 large bunch of fresh cilantro ● 2 tbsp. olive oil ● 5 heaped teaspoons curry powder ● 1 tbsp. butter ● 2 cans (14-ounces each) coconut milk ● sea salt ● juice of 1 lemon
1. Finely slice the scallions and finely chop the cilantro.
2. Put a pan over low heat and add the olive oil. Sprinkle the curry powder over the oil and the scallions. Stir everything together and then add the butter. Continue to stir and cook for 20 to 30 seconds more. When it’s all bubbling, add the coconut milk. Bring everything to a boil, then turn the heat down and simmer for 2 minutes. Finish the sauce by seasoning it to taste with salt and then stir in the cilantro and lemon juice.
3. Cook meat or tofu in another pan until cooked through.
Serve sauce over protein source and rice.
Number of Servings: 6
Recipe submitted by SparkPeople user TAIMOIRAI.
2. Put a pan over low heat and add the olive oil. Sprinkle the curry powder over the oil and the scallions. Stir everything together and then add the butter. Continue to stir and cook for 20 to 30 seconds more. When it’s all bubbling, add the coconut milk. Bring everything to a boil, then turn the heat down and simmer for 2 minutes. Finish the sauce by seasoning it to taste with salt and then stir in the cilantro and lemon juice.
3. Cook meat or tofu in another pan until cooked through.
Serve sauce over protein source and rice.
Number of Servings: 6
Recipe submitted by SparkPeople user TAIMOIRAI.
Nutritional Info Amount Per Serving
- Calories: 172.3
- Total Fat: 16.1 g
- Cholesterol: 5.1 mg
- Sodium: 44.7 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 1.0 g
- Protein: 0.5 g
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