Thick and Creamy Vegan Yellow Curry Sauce Recipe

This curry sauce is unique in that it doesn't use coconut milk and yet it's still rich and creamy thanks to the addition of the tofu.

It's pretty simple too. Curry sauces can get complicated and utilize a laundry list of spices.

In this case, I tried to keep the ingredients basic while still maintaining that classic curry heat and depth. 

I used pre-packaged chili and curry powders. This was a first for me, but I'm quite pleased with the results. 

1/2 package firm tofu, drained
3/4 cups water
3 cloves garlic
1 jalapeno
1 serrano
1/4 tsp chili powder
1/2 tsp curry powder
1/4 tsp turmeric
1 tbl salt
1/2 tsp black pepper
1 tbl canola oil

In a small sauce pot cook the garlic, peppers and spices in the oil. Sauté until fragrant. Add the water. Cover.  Simmer and let steep for at least 10 minutes. 15-20 is better. 

Add the tofu to a blender. Pour the sauce pot mixture over the tofu. Allow it to cool for 10 minutes. 

Puree until smooth. Enjoy. 


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