Soy-Free Coconut Curry Sauce
Rich, creamy, and brimming with bold, aromatic spices, this Soy-Free Coconut Curry Sauce is the perfect addition to elevate your favorite dishes. Made with wholesome ingredients like coconut milk, fresh ginger, garlic, and lemongrass, this dairy-free and gluten-free recipe delivers a luscious texture and vibrant flavor without relying on soy-based ingredients. Fragrant spices like turmeric, cumin, and coriander infuse the sauce with warmth, while a hint of lime juice adds a bright, zesty finish. Ready in just 35 minutes, this versatile sauce pairs beautifully with vegetables, tofu, chicken, or rice, making it an easy and crowd-pleasing kitchen staple. Ideal for weeknight dinners or meal prep, it’s a deliciously simple way to create restaurant-quality curry at home.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper (optional)
- 400 milliliters canned coconut milk
- 1 cup vegetable broth
- 1 lemongrass stalk, halved and crushed
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
In a medium saucepan, heat coconut oil over medium heat.
Add the chopped onion and sauté for about 4 minutes, until the onion becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add ground cumin, coriander, turmeric, and optional cayenne pepper. Stir well to combine and cook for another minute to enhance the flavors.
Pour in the canned coconut milk and vegetable broth, stirring gently until the spices are well integrated.
Add the halved lemongrass stalks to the mixture and bring the sauce to a gentle simmer.
Continue to cook the sauce on a low simmer for about 15 minutes, stirring occasionally to prevent sticking.
Remove the lemongrass stalks and discard them.
Stir in the lime juice, salt, and black pepper, adjusting seasoning to taste.
Remove the sauce from heat and use immediately. Alternatively, allow it to cool and store it in an airtight container in the refrigerator for up to a week.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 21.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2192 mg | 47% | |
*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.
