Coconut Peanut Sauce
October 1, 2007 at 10:31 am | In recipe |Serve with your favorite steamed veggies, rice, or pasta. crispy tofu would love being smeared with this, too.
1 t peanut oil
1 small shallot, finely minced
2 garlic cloves, grated
1 t ginger powder
1 T curry powder
2 t cumin powder
1 t dried cilantro
1 T arrowroot powder
1 (13.5 ounces) can light coconut milk
1/3 cup chunky, natural peanut butter
2 T Braggs or soy sauce
2 T agave nectar
1/4 cup vegetable broth
In a medium saucepan on medium heat, heat oil. Add shallot, garlic and cook until tender and fragrant.
Lower temperature and add spices, arrowroot. cook for another minute, until fragrant.
Add coconut milk, peanut butter, Braggs, agave, and broth.
Bring to a boil, whisking a few times. Lower temperature to medium, and cook on a low boil until reduced a bit, about 10 minutes.
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wow, coconut/rosewater/cardamom = such an exotic combination of flavors… I love it!! and that icing is PERFECT for a “bloody” Halloween treat ;0)
I’ve actually never had curry sauce before… is it spicy? sweet? none of the above? haha. it actually looks kind of “creamy” in the picture above; like a mac & “cheese” dish…
while your pumpkin-bun-sandwich-fillings sound tasty, I don’t believe I’ll ever adapt to the taste/smell of Vegemite, haha. more power to you! :0D
Comment by VeggieGirl — October 1, 2007 #
I’ll post the recipe for the coconut thingie if you’d like! I want to make sure both the husband and myself love it before, of course.
this curry sauce isn’t spicy, I used mild curry powder; but if you were to add green curry paste or a stronger curry powder, it’d definitely do the trick. it’s rather creamy, rich, and satisfying. give it a try! it’s definitely worth it.
yeah Vegemite and co really have a flavor of their own. I’ve grown up on the stuff I guess that’s why I like it. wouldn’t cross an ocean for it, but hey. ;p
Comment by Celine — October 1, 2007 #
The coc0nut slices look like a fragile piece of art!
Comment by Mihl — October 1, 2007 #
That vanilla sugar icing looks fake it is so bright and perfect! What a lovely photo!
I am making yet another batch of your seitan (the laurel and hardy version) again tonight…I have made made this SO many times varying the spices/flavors often–it is so good! Thank you so much for the recipe!
Courtney
Comment by Courtney — October 1, 2007 #
Yes, please post the coconut slices recipe. I love coconut! The sauce looks good too, but I would leave the hot pepper in mine!
Comment by atxvegn — October 1, 2007 #
love the color!
Comment by johanna3 — October 1, 2007 #
yep, coconut is probably one of my favorite things. yr bars and pasta look AMAZING!
Comment by Lori- pleasantly plump vegan — October 2, 2007 #
mmm what an interesting combination. looking forward to that recipe :) and the pasta with coconut curry sounds mighty taaaasty. send me some? haha.
Comment by Hilary — October 2, 2007 #
sorry guys, no recipe yet! it needs a wee bit of tweakage. ;)
Comment by Celine — October 2, 2007 #
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Pingback by recipe index « have cake, will travel! — October 2, 2007 #
that simple icing on those cardamom slices is so beautiful and vibrant!
Comment by Joni — October 2, 2007 #
Whoa, that icing looks awesome!
Comment by melisser — October 3, 2007 #
[...] Dressings, Spreads Fire Roasted Tomato Sauce Coconut PB Sauce Creamy Pumpkin Almond Sauce Sun-Dried Tomato [...]
Pingback by Recipe Index « have cake, will travel! — December 31, 2007 #