Curry-Coconut Peanut Sauce

From The Whole Foods Market Cookbook

Makes 4 1/2 Cups

This sauce should come with a warning: One spoonful will have you hooked. Fortunately, it complements almost anything from vegetables to poultry and tofu.

1 teaspoon canola oil
1 small red onion, minced
3 cloves garlic, minced (1 1/2 teaspoons)
1 serrano pepper, seeded and minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
4 teaspoons cumin
1 (13.5-ounce) can coconut milk
5 tablespoons creamy peanut butter
1/4 cup fresh cilantro, minced
5 teaspoons tamari
4 teaspoons honey
1/8 cup lime juice
1/8 cup ketchup
3/4 cup water


Heat canola oil in a saucepan over medium heat. Sauté onion, garlic, serrano pepper, and ginger until onion is translucent. Add curry powder and cumin; sauté over low heat for 1 minute. Add coconut milk, peanut butter, cilantro, tamari, honey, lime juice, ketchup, and water. Bring sauce to a boil, whisking often. Reduce the heat; simmer for 10 minutes.


Per serving (1/4 cup/49g-wt.): 80 calories (60 from fat), 7g total fat, 4g saturated fat, 0mg cholesterol, 140mg sodium, 5g total carbohydrate (1g dietary fiber, 3g sugar), 2g protein


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