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–+ servings
Large pot of creamy yellow applesauce curry sauce with a ladle, set on a woven trivet beside a bowl of rice and curry
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Creamy Applesauce Curry Sauce

A silky, naturally sweet curry sauce made with store-bought applesauce, coconut milk, and warm spices. Ready in 30 minutes and perfect over rice, with chicken, or as a dipping sauce for naan.
Keyword creamy applesauce curry sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 cup unsweetened applesauce
  • 1 can (13.5 oz) coconut milk full-fat recommended
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar or maple syrup optional
  • salt and pepper to taste
  • fresh cilantro optional, for garnish

Instructions

Make the Curry Sauce

  • Heat 1 tablespoon of coconut oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent.
  • Add the minced garlic and ginger. Cook for 30 seconds until fragrant.
  • Stir in the curry powder, cumin, and cinnamon. Cook for about 1 minute, stirring constantly, until the spices are fragrant and toasted.
  • Pour in the applesauce, coconut milk, and soy sauce. Stir until smooth and well combined.
  • Bring to a gentle simmer, then reduce heat to medium-low. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
  • Taste and adjust seasoning. Add brown sugar if more sweetness is needed, or a squeeze of lime juice if too sweet. Season with salt and pepper.
  • For a completely smooth sauce, blend with an immersion blender. Serve over rice, with naan, or over your protein of choice. Garnish with fresh cilantro if desired.

Notes

  • Applesauce: Use unsweetened applesauce only. Sweetened applesauce will make the sauce too sweet.
  • Curry powder: Madras curry powder adds more heat. Use mild curry powder for a kid-friendly version.
  • Coconut milk: Full-fat coconut milk gives the richest, creamiest sauce. Light coconut milk works but produces a thinner consistency.
  • Storage: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
  • Make it a meal: Add sliced chicken, chickpeas, or shrimp during the simmer step for a complete curry.