This mild sweet curry sauce is naturally yellowed by carrots and has the mellow, subtle flavors of fenugreek, mustard seeds, charnuska, cumin, and fennel.



Ingredients

  • For curry sauce:

  • 1 Tbsp. coconut oil
  • 1 onion, diced
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. Bengal Bay “Panch Phoron”, divided
  • 3 carrots, peeled and diced (should have about the same amount of carrot and onion)
  • 3 cloves garlic, minced
  • 1 cup full fat coconut milk*
  • 3/4 cup hot water
  • 4 Tbsp. fresh minced ginger (optional)
  • For cauliflower:

  • 1 head cauliflower, bite size florets
  • 1 Tbsp. coconut oil
  • 1/2 tsp. kosher salt
  • 6 fresh basil leaves, sliced thin

Notes

*Instead of opening a can of coconut milk you can mix 1 cup (3.5 oz.) of Savory’s coconut milk powder with ¾ cup hot water to make the exact amount of coconut milk you need for this recipe. For a smoother sauce you can add 2 Tbsp. of butter or coconut oil.

Directions

For curry sauce:

In a medium pot, saute onion with ¼ tsp. of the Bengal Bay and ¼ tsp. of the salt in coconut oil over medium-high heat for 8 to 12 min., stirring consistently until browned. Reduce heat to medium-low and stir in carrots, remaining ¼ tsp. Bengal Bay and ¼ tsp. of the salt. Cook for 8 to 12 min. or until carrots are softened. Reduce heat to low and stir in garlic and remaining ¼ tsp. salt. Cook for 4 to 6 min. Stir in coconut milk and turn off the heat. Let sauce rest for 10 to 15 min. then pour into a blender. Add hot water and ginger and blend until smooth. Return to the pot and warm over low heat until ready to serve.

For cauliflower:

Preheat oven to 400 degrees. Toss cauliflower with coconut oil and salt. Place on a pan lined with foil and roast for 20 to 25 min. or until the cauliflower edges begin to brown. Toss cauliflower with curry sauce to taste. Sprinkle with basil just before serving.

Serving Suggestions

You can replace the basil with any other fesh herbs of your choice. Spoon the curry over grilled chicken, baked fish, sautéed shrimp, or your favorite roasted vegetable. Turn the curry into a soup by adding broth, water, or more coconut milk to taste.

Yields

3 cups curry sauce; 4 servings cauliflower

Thanks To

Mark Nakayama, Savory Spice Test Kitchen Intern

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Salt Kosher $6.65
Bengal Bay "Panch Phoron" (Salt-Free) 1 oz bag $2.30

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Paleo-Friendly
Sugar-Free
Sweetener-Free
Vegan
Vegetarian

Other Recipe Suggestions

Items in this Recipe

Have a Savory Spice recipe you would like to share?


"I just wanted to say thanks for the awesome website. A friend sent me your website and I was like a kid in a candy store seeing your wide variety of spices, salts, herbs, etc. Being someone that's not extremely well versed in what I'd consider 'exotic' ingredients, it was an absolute pleasure to see the products' history, uses, taste and general information. Just wanted to voice my appreciation. Thanks so much!"
-Reyna of Raleigh, NC

Customer Reviews ( Add a Review )

There are no reviews yet. Won't you be the first to add one?