Mediterranean Diet Coconut Curry Sauce
Elevate your meals with this vibrant and creamy Mediterranean Diet Coconut Curry Sauce, a flavorful fusion packed with wholesome ingredients. Highlighted by the richness of canned coconut milk and the zesty warmth of curry powder, this recipe balances bold spices like cumin and coriander with the brightness of fresh cilantro and a splash of lemon juice. Perfect for the health-conscious cook, it uses extra virgin olive oil as the base, while fresh garlic, ginger, and red bell pepper add depth and aroma. Simmered to perfection in just 20 minutes, this versatile sauce is ideal for pairing with quinoa, whole-grain pasta, or roasted vegetables, making it a go-to option for a quick and healthy dinner. Nutritious, indulgent, and bursting with Mediterranean flair, this coconut curry sauce is a must-try for spice lovers and sauce enthusiasts alike. Keywords: Mediterranean diet, coconut curry sauce, healthy curry recipe, quick vegan sauce.
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Recipe Information
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Yellow Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 1 medium Red Bell Pepper, chopped
- 2 tablespoons Tomato Paste
- 2 tablespoons Curry Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 13.5 ounces Coconut Milk, canned
- 1 cup Vegetable Broth
- 1 teaspoon Sea Salt
- 0.5 teaspoon Black Pepper, freshly ground
- 0.5 cup Fresh Cilantro, chopped
- 2 tablespoons Lemon Juice
Instructions
Heat the extra virgin olive oil in a large saucepan over medium heat.
Add the chopped onion and sauté for about 4-5 minutes until translucent and soft.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the chopped red bell pepper to the pan and cook for another 3 minutes until it begins to soften.
Stir in the tomato paste, curry powder, coriander powder, and cumin powder, mixing them well with the vegetables.
Pour in the coconut milk and vegetable broth. Stir well to combine and bring the mixture to a gentle boil.
Reduce the heat to low and let the sauce simmer for around 10 minutes, allowing the flavors to meld together.
Season the sauce with sea salt and freshly ground black pepper to taste.
Once the sauce has thickened slightly, remove the pan from the heat.
Stir in the fresh cilantro and lemon juice, giving the sauce a final mix.
Serve the coconut curry sauce warm, paired with your choice of quinoa, whole-grain pasta, or grilled vegetables.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.5 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
