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Easy Vegan Curry Sauce

BY ELIZABETH BORELLI

Makes 4 cups

This is a simplified version of the luscious curry sauces used in Indian cooking, but delicious still and perfect to prepare ahead and freeze for use when you need it. Some of the oil can be replaced with coconut milk, although it can be hard to source a non-canned (or BPA-free canned) version. Keep in mind that while the coconut oil adds flavor, it’s also high in saturated fat, so find the calorie/fat balance that works for you. I like to add some heat with cayenne pepper or chili powder, but be sure to go easy—a little goes a long way!
Easy Vegan Curry SauceThis sauce is especially delicious served over stir-fried veggies and rice or noodles.

Ingredients

•      2 large onions, peeled and coarsely chopped
•     6 cloves garlic, peeled
•     ¼ cup coconut oil
•     3 cups water
•     2 teaspoons curry powder
•     2 teaspoons ground ginger or 1-inch piece of ginger root (unpeeled is fine)
•     ½ cup raw cashews, soaked in just enough water to cover them, for at least 30 minutes

Optional for added heat :

•     1 teaspoon chili pepper or cayenne powder
•     2 tablespoons red curry paste (available in the Asian section of most grocery stores)

Add 1 inch of water to a saucepan. Add onions and garlic and cover, turn heat to medium, and cook for 5 to 8 minutes, until onions are softened and translucent. Let stand for 5 minutes longer, then pour the hot mixture into a blender or food processor and add the remaining ingredients. Puree until smooth. This sauce freezes for up to 2 months, or can be stored in the refrigerator for up to 1 week.

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