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SRI LANKAN CURRY SAUCE – paleo recipe
Stav Kogan

SRI LANKAN CURRY SAUCE

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium jalapeño peppers, seeds and ribs removed
  • 1/4 cup unsweetened shredded coconut
  • 2 tsp ground coriander
  • 1 tsp cinnamon
  • 1 1/2 tsp ground cumin
  • 1/2 tsp powdered ginger
  • 3/4 tsp salt
  • 2 cloves garlic, roughly chopped (about 2 teaspoons)
  • 1/4 cup water
  • 1/2 cup + 1/4 cup coconut milk
  • 1 tbsp coconut oil
  • 3 medium carrots, grated (about 2 cups)
  • 2 cans (14.5 oz) diced tomatoes

Method
 

  1. 1.
  2. In a food processor, combine the jalapeños, coconut, coriander, cinnamon, cumin, ginger, salt, garlic, and water. Process until it forms a smooth paste, remove to a medium-sized bowl, and stir in 1/2 cup coconut milk with a wooden spoon.
  3. 2.
  4. Heat a large non-stick skillet over medium-high for about 3 minutes.
  5. Add the coconut oil and allow it to melt.
  6. Add the carrots and sauté, stirring with a wooden spoon, until they’re tender, about 3 minutes.
  7. Add the tomatoes along with their juice.
  8. Bring to a boil, then reduce heat to simmer, stirring occasionally and crushing the tomato chunks with the back of the spoon.
  9. Cook for 7–10 minutes until the sauce thickens and the vegetables are soft.
  10. 3.
  11. Pour in the spice paste, mix well, and add the 1/4 cup coconut milk.
  12. Stir to combine, then remove from the heat. Use immediately on a hot plate (p. 35) or store in a covered container in the refrigerator. You know how you could do that? This sauce can be customized with any or all of the following:
  13. MINCED CILANTRO
  14. FRESH LIME JUICE
  15. FINELY CHOPPED ALMONDS, CASHEWS, OR MACADAMIAS
  16. THINLY-SLICED SCALLIONS
  17. A SPOONFUL OF SUGAR-FREE SUNFLOWER SEED BUTTER

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