Recipes and Cooking Coconut Curry Sauce Be the first to rate & review! If you frequently order curry dishes, this blender sauce just might rival your favorite takeout. By Lisa Holderness Brown Lisa Holderness Brown Instagram Lisa Holderness Brown is a skilled brand consultant, writer, and editor with over 30 years of experience developing products for Better Homes & Gardens, including TV shows, cookbooks, and contributions to the magazine. Lisa Holderness Brown attended Iowa State University, graduating with a degree in Journalism and Family & Consumer Sciences, Food and Nutrition. Learn about BHG's Editorial Process Published on March 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 15 mins Servings: 3 Yield: 5 cups Jump to Nutrition Facts Ingredients 2 tablespoon ground cumin 2 teaspoon ground coriander 2 teaspoon garam masala 2 teaspoon salt 2 teaspoon dry mustard 1 teaspoon crushed red pepper 2 cup chopped sweet onion 8 garlic cloves, sliced ¼ cup chopped fresh ginger 2 tablespoon vegetable oil 1 14.5 ounce can fire-roasted diced tomatoes, undrained 1 13.5-14 ounce can unsweetened coconut milk ½ cup lime juice Directions In a dry medium skillet, toast cumin, coriander, garam masala, mustard, crushed red pepper, and 2 teaspoons salt 1 minute over medium, stirring spices constantly. Transfer toasted spices to a blender. In the same skillet, cook onion, garlic, and ginger in 2 tablespoons hot oil. Cook 4 minutes or until onion just starts to brown on the edges. Add to blender with spices. Add undrained fire-roasted tomatoes, coconut milk, and lime juice. Cover; blend mixture until smooth. Divide sauce into three 2-cup freezer containers (or 1-quart resealable freezer bags). Cover and freeze up to 6 months. Use sauce portion(s) in Pork Coconut Curry and/or Cauliflower & Chickpea Coconut Curry. Makes three 1 2/3-cup portions. Pork Coconut Curry Cut 1 1/2 pounds boneless pork shoulder into 1-inch pieces; sprinkle with salt. In a 6-quart multifunction electric or stove-top pressure cooker brown pork in 1 tablespoon hot vegetable oil. Add one thawed portion Coconut Curry Sauce. Lock lid in place. Set electric cooker on high pressure to cook 12 minutes. For stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 12 minutes. For both models, let stand 15 minutes to release pressure naturally. Open vent to release any remaining pressure. Serve pork and sauce over hot cooked rice and/or with naan. If desired, top with sliced green onions. Serves 4.Nutrition analysis per serving: 400 calories, 28 g protein, 32 g carbohydrate, 18 g total fat (8 g sat. fat), 71 mg cholesterol, 3 g fiber, 3 g total sugar, 6% Vitamin A, 14% Vitamin C, 725 mg sodium, 4% calcium, 19% iron Cauliflower & Chickpea Coconut Curry Preheat oven 425°F. In a shallow roasting pan combined 4 cups cauliflower florets; one 15 1/2-oz. can chickpeas, rinsed and drained; and 2 tablespoons olive oil. Roast cauliflower and chickpeas, uncovered, 30 minutes, stirring twice. Meanwhile, in a small saucepan heat one frozen portion Coconut Curry Sauce, covered, over medium-low 10 minutes or until bubbly, stirring occasionally. Stir in 1 cup frozen peas; cook 1 minute. Add sauce mixture to cauliflower mixture in shallow roasting pan; toss to coat. If desired, serve over baked sweet potatoes or hash browns. If desired, stir together 1/2 cup plain Greek yogurt and 1/2 teaspoon lime zest; spoon over each serving. Serves 4.Nutrition analysis per serving: 304 calories, 10 g protein, 30 g carbohydrate, 18 g total fat (8 g sat. fat), 0 mg cholesterol, 8 g fiber, 8 g total sugar, 21% Vitamin A, 75% Vitamin C, 662 mg sodium, 7% calcium, 20% iorn Chicken and Sweet Pepper / Not Using In a large saucepan cook one frozen portion vindaloo sauce, uncovered, over medium-high heat until bubbly, stirring occasionally. Reduce heat and simmer 8 minutes. Meanwhile, cut 1 rotisserie chicken into pieces and slice 1 yellow or orange sweet pepper into strips. Add chicken and sweet pepper to the vindaloo sauce. Cook 7 minutes or until sweet pepper is tender. If desired, sprinkle with chopped cilantro or mint and serve with naan bread. Makes 5 to 6 servings. Rate it Print Nutrition Facts (per serving) 452 Calories 38g Fat 30g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 3 Calories 452 % Daily Value * Total Fat 38g 49% Saturated Fat 25g 125% Sodium 1888mg 82% Total Carbohydrate 30g 11% Total Sugars 10g Protein 7g Vitamin C 49.3mg 247% Calcium 138mg 11% Iron 8.5mg 47% Potassium 650mg 14% Folate, total 44.9mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.