“Is anyone really confident with how they say Worcestershire sauce?”

Here’s a curry sauce recipe that will have you dreaming of more.  It’s great with just about any meat and veggie dish.  It’s curry in a hurry.  Great to have on hand.


1 medium jalapeno pepper, seeded and ribs removed

¼ cup unsweetened, shredded coconut

2 t ground coriander

1 t cinnamon

1 ½ t ground cumin

½ t powdered ginger

¾ t salt

2 t chopped garlic

¼ cup water

¾ cup canned coconut milk, divided

1 T coconut oil

2 cups grated carrots

2 cans diced tomatoes (14.5 ounce cans)


In a food processor combine the first 9 ingredients.  That’s everything up to, and including, the water.  Process into a paste.  Place into a medium sized bowl and stir in ¼ cup of the coconut milk.  You’ll use the rest later.

Melt the coconut oil in a large skillet over medium-high heat.  Sauté the grated carrots for about 3 minutes.  Add the tomatoes, with their juice, and bring to a boil.  Stir occasionally.  Cook uncovered about 10 minutes.  Give the veggies a chance to soften and the sauce to thicken.

Pour in the spice mix and the remaining ¼ cup of coconut milk.  Remove from the heat and use immediately or store in a covered jar in the fridge.


Over chicken or shrimp or just out of the jar if no one is looking.  It’s one of my favorites!

Loveya – The Grandma

Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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