“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
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.