Turmeric Coconut Curry Sauce

Recipe by Shaina White

For reviving dinner, and yourself! From Shaina’s runner’s cookbook, “The healthy fats in

Ingredients

sauces are nourishing, restorative, and help with nutrient absorption. Add in spices and
you’ve got inflammation-fighting powers. Drizzle this spicy coconut curry sauce on the
most basic week-night meals to transform them into magic. We love it on top of power
bowls. Recommends it slathered on baked fish.” Gluten-free, vegan. Makes 2 ½ cups.
1 tablespoon extra-virgin olive oil or
1 tablespoon curry powder coconut oil
1 teaspoon ground turmeric
1 yellow onion, chopped
¼ teaspoon cayenne
½ teaspoon fine sea salt
1 can (13.5 ounces) coconut milk
3 cloves garlic, chopped
1. Heat the oil in a medium saucepan over medium-high heat. Add the onion and
salt and cook, stirring occasionally, until the onions are soft but not brown, about
5 minutes. Add the garlic curry powder, turmeric, and cayenne and cook, stirring
frequently, for 1 minute (be careful not to burn the spices).
2. Stir in the coconut milk and bring to a boil. Reduce the heat to low and simmer,
uncovered, stirring occasionally, until the sauce thickens and the flavors meld,
about 10 minutes.
3. Use an immersion blender to blend the sauce until smooth. Alternatively, transfer
the sauce to a blender and process until smooth. To save time, this sauce can
also be left chunky.
4. To serve, fill a bowl with cooked brown rice or quinoa, add your favorite sauteed
or roasted veggies and protein (beans, tempeh, chicken, steak, fried egg, etc.)
and spoon the sauce generously over top.

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sauces are nourishing, restorative, and help with nutrient absorption. Add in spices and you’ve got inflammation-fighting powers. Drizzle this spicy coconut curry sauce on the most basic week-night meals to transform them into magic. We love it on top of power bowls. Recommends it slathered on baked fish.” Gluten-free, vegan. Makes 2 ½ cups.
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1 tablespoon extra-virgin olive oil or 1 tablespoon curry powder coconut oil 1 teaspoon ground turmeric 1 yellow onion, chopped ¼ teaspoon cayenne ½ teaspoon fine sea salt 1 can (13.5 ounces) coconut milk 3 cloves garlic, chopped
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Heat the oil in a medium saucepan over medium-high heat. Add the onion and
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salt and cook, stirring occasionally, until the onions are soft but not brown, about 5 minutes. Add the garlic curry powder, turmeric, and cayenne and cook, stirring frequently, for 1 minute (be careful not to burn the spices).
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Stir in the coconut milk and bring to a boil. Reduce the heat to low and simmer,
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uncovered, stirring occasionally, until the sauce thickens and the flavors meld, about 10 minutes.
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Use an immersion blender to blend the sauce until smooth. Alternatively, transfer
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the sauce to a blender and process until smooth. To save time, this sauce can also be left chunky.
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To serve, fill a bowl with cooked brown rice or quinoa, add your favorite sauteed
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or roasted veggies and protein (beans, tempeh, chicken, steak, fried egg, etc.) and spoon the sauce generously over top.