Hi! So the picture above isn't very pretty but the sauce is delicious! Today's recipe is for a creamy curry sauce that is made with coconut milk, and cashews. It is simple to make as it uses curry powder which is a variety of spices already blended together rather than a bunch of spices you add individually. Since you buy curry powder already blended, the taste of your sauce may be completely different from mine. Use a curry powder blend that you like. It can be hot or not, based on your palate. You can adjust the other ingredients you add to make the final product taste how you like it. The sauce is nice and thick from coconut milk and raw cashews that you soak to make them soft and blend-able. If you forget to soak them overnight, a few hours will work just fine, and I think you could try it without the soaking. Throw everything in the blender, whirl away, taste and adjust the seasoning. Add water or stock as needed to get the consistency you want. You can use this for any number of things. I took a bunch of vegetables, added some giant cooked beans, and cooked it all in the sauce Served it on a bed or raw spinach. I added some lime zest and lime juice to brighten it up....and because I seem to be obsessed with lime these days. I'll share my full recipe in the my next post. In the meantime, you can quick saute some shrimp or chicken and mix in some sauce. Combine some cooked protein and vegetables with pasta and add some sauce. Grill some fish or chicken and serve with sauce. Add to some cooked beans with greens. It is quite flexible. If you don't like curry, just skip this one altogether. If you like curry, you will love this. It is rich and filling. It makes a lot but keeps well in the fridge. Give it a go!
And clearly there can't be a blog post from me without some pretty pictures with flowers. This year I am really taking time to notice the colors, the flowers, the fragrance. The house above is across the street from me. I went out for a walk after dinner the other night and this was the view. So beautiful. I have no idea what that carpet of flowers is. They are all over the neighborhood. I'm going to figure it out as I think I need some planted under my big tree in the front yard. So here are a few more pictures. I think I have peonies coming up!. I planted two myself and low and behold in the same bed there are two or three more springing up. I am so excited to see how they bloom. Peonies are just about my favorite flower. Also, some early hydrangas are in bloom. Not in my yard but in the neighborhood. Seems early but they are beautiful!
And lastly there is a house that they are restoring that is along my walk route. It is a beautiful old home and they are doing an amazing job at renovating it. I wish I could see the inside. I love that these old homes are maintained and not razed for McMansions! Enjoy your weekend. I hope to go out Sunday with my real camera to get some more photos. These are all iphone! Stay warm if you are getting the cold front like we are!
Curry Coconut Sauce
Prep Time: 5 minutes
Keywords: blender sauce gluten-free vegan vegetarian coconut cashews Indian
Ingredients (3 cups)
- 3/4 cup raw cashews, soaked in water to cover for about 4 hours or overnight, and drained well
- 1 can coconut milk
- 1 inch piece of ginger, peeled and sliced
- 2 cloves of garlic, peeled
- 2 - 3 Tbsp curry powder
- 1/2 - 1 tsp red pepper flakes
- 1 1/2 tsp salt
- up to 3/4 cup hot water, as needed to thin the sauce
Put everything but the hot water into a blender. Blend for a minute or two until well combined and smooth.
Adjust the consistency by adding the hot water a little at a time. Add more for a thin sauce, less or none for a thick sauce.
The sauce is best if you let it sit at least one hour before using to let the flavors meld.
Sauce will keep one to two weeks in the fridge. Since it has coconut milk, it will get very thick when chilled. It thins as heated but you may need to add water ot stock to thin it more.