curry powder | Steve Mishos

New Buddha Sauce

Ingredients

3 tbsp olive oil
1 cooking onion, diced
6 tbsp minced fresh ginger
6 cloves of garlic
2 tsp curry powder
1 tsp cayenne pepper
1-1/3 cups carrot juice
3/4 cup rice vinegar
1 cup filtered water
2 cups natural smooth peanut butter
1/4 cup lemon juice
2/3 cup tamari
2 tbsp toasted sesame oil
1/4 cup sunflower oil

Preparation

Heat oil in a pot. Add onion, ginger and garlic. Cook 5 minutes or until onion is soft.
Add curry powder and cayenne pepper. Cook for 2 minutes. Remove from heat.
Add remaining ingredients. Stir and let cool. Puree in a blender until smooth.
Before serving, heat gently in a saucepan over low heat.
Serves 6.
Sauce lasts for about 5 days in the fridge and also freezes well.

Recipe ~ 'fresh at home' Everyday Vegetarian Cooking.
Restaurant ~ Fresh BY Juice for Life (Toronto).

1 comment
1323 reads

Recipe tags

adzuki bean apple apple cider vinegar avocado baking powder baking soda banana banana pepper barley flour basil leaves bay leaves black bean blueberries broccoli brocolli brown sugar butter butternut squash canned tuna carrot carrot juice cauliflower cayenne pepper cedar plank celery chickpeas chili powder cilantro cinnamon cloves coconut milk coriander couscous cumin curry paste curry powder dijon mustard egg flour garlic ginger green onion honey leek lemon lemon juice lentils lime mint miso paste nutmeg olive oil onion paprika parsley peanut butter pepper peppercorn portobella mushrooms potato quick red pepper red wine rice rice vinegar rice wine vinegar rosemary salmon salt scallions seame oil sesame oil shallot shrimp snow peas soy milk soy sauce spelt flour spinach sugar sun dried tomato sunflower oil sunflower seed oil sweet potato tamari toasted sesame oil tofu tomato tomato juice tumeric tuna vanilla vegetable broth vegetable stock vinegar walnuts water wine yeast zucchini