Cold-pressed virgin coconut oil forms the base of this very flavourful soup. This recipe also packs in the goodness of a whole bunch of spices. Both the coconut oil and the spices are fabulous at regulating blood sugar levels in diabetes. Curry sauce is very versatile – serve it with meat or over rice and veggies.
In a 4-quart sauté pan or Dutch oven over high heat melt coconut oil, add cumin seeds and cook for two minutes until seeds start to brown.
Add chopped onion, ginger and garlic. Cook for 15 minutes stirring often.
While onions are cooking measure cumin powder coriander, fenugreek, cinnamon, cardamom, salt, turmeric, red pepper and cayenne pepper into a small bowl.
After onion is very tender and the 15 minutes cooking time is complete add spices and sauté for another minute.
Reduce heat to medium and add canned tomatoes water and lemon juice.
Bring to a boil and then reduce heat to simmer and cook for 30 35 minutes stirring often to prevent burning.
Remove about 1 cup of sauce and mix with peanut butter return to pot and stir well to incorporate. Cook for 15 more minutes.
To serve with meat, cook the meat first separately, then simmer for 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies for 5 minutes, then simmer for 10 minutes in the sauce before serving.
Please note the sauce can be made up to four days ahead and kept in refrigerator.
Curry Sauce Recipe
Amount Per Serving
Calories 943Calories from Fat 513
% Daily Value*
Total Fat 57g88%
Saturated Fat 34g170%
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Total Carbohydrates 101g34%
Dietary Fiber 17g68%
* Percent Daily Values are based on a 2000 calorie diet.