Happy 2019! Since this is my first post of 2019, I figure it wouldn’t be right to not acknowledge all the new goals and ambition for the New Year! I wanted to share this super easy Creamy Curry Sauce on the blog because it is an AWESOME way to make vegetables taste even better.
I am waaay more prone to eating more vegetables if they are covered in a delicious sauce, ya feel? And since I’ve been really into curry the last few months, I wanted to experiment with an easy toss-it-in-the-fridge sauce that can really spice up blander meals. This sauce is also perfect for meal prepping (bye-bye boring meats and veggies!), marinades and as a dip!
Since one of my goals is ALWAYS to eat more vegetables and nutrient-dense foods this Creamy Curry Sauce certainly fits the bill. Packed with cilantro, green curry paste and full-fat coconut milk, this sauce is already full to the brim with vitamin K, vitamin A, vitamin C, antioxidants and healthy fats.
Did you know that some food’s nutrients poorly absorbed by the body unless accompanied by fat? That means you can eat all the steamed veggies you want but unless you are eating them with some fat, your body can only absorb a reduced amount of vitamins and minerals available! Most vitamins and minerals are a rich source of carotenoids meaning they are fat-soluble and need fat to be absorbed by the digestive system.
So, have a little fat, won’t ya? 😉
Creamy Curry Sauce (Paleo)
(PALEO, WHOLE30, 21DSD, GRAIN FREE, GLUTEN-FREE, DAIRY-FREE,)
PREP TIME: 5 MINUTES
2 tbs. Thai Kitchen green curry paste
1 – 14 oz. can full-fat coconut milk
½- 1 cup cilantro, stems and leaves
Optional add in:
2 tbs. coconut aminos
½ tsp. fish sauce
1 tsp. sriracha
- Blend all in a high powered food processor or blender.
- Pour on EVERYTHING!!
Sign up for my monthly newsletter! I share even more nutrition advice, recipes you won’t find on the website and special discounts.