Wow my 50th recipe! This is a pretty simple one, but oh so versatile. Unlike my Authentic Thai Curry Paste recipe, which is meant as a cooking base, this recipe is great raw on salads or as a vegetable dip. It’s especially delicious with shredded carrots for a curry carrot slaw!
Sweet n’ Spicy Curry Sauce
Makes about 2 cups
1 cup raw cashews, soaked overnight or at least a few hours
juice of 1 big lime
2 pitted dates, or 1 tbs maple syrup
4 cloves garlic
1 tbs curry powder
1 tsp chili pepper flakes
1 heaping tbs coconut oil
1/3 cup fresh raw coconut water (or just water)
a big pinch of salt
Put everything except the coconut water into a food processor and get it blending. Once everything is more or less broken down and incorporated, slowly start adding the coconut water, a little at a time. Blend until smooth and creamy.
Carrot Curry Slaw
makes 1 serving
1/2 cup Sweet n’ Spicy Curry Sauce
2 tbs tahini
1 cup shredded carrots
two green onions, thinly sliced
1 date, finely chopped
A pinch of lime zest
Mix the sauce and tahini together, then toss it with the shredded carrots, dates, and chopped green onions. If you have them on hand, try adding some golden raisins and chopped peanuts.
But wait, there’s more!
This sauce makes the perfect dressing for a kale and avocado salad. Just add some cucumber, and bell pepper for a delicious combo. I topped it with some crunchy sesame seeds, flax seeds, chia seeds, and lime zest. Yum!!