Vegan Almond Butter Curry Sauce
Total time25 min
Prep time10 min
Cook time15 min
4.5(12)
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ⅓ cup natural almond butter (smooth, no added sugar)
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- ½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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