Creamy Applesauce Curry Sauce
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.