Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Tahini Curry Sauce

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The rain is finally gone, we got sunshine here and little hints of spring with trees starting to bloom.

Miko is happy as long as he has snuggle couch time with hubby.

And I am happy this week because I have one of my favorite squashes – an organic kabocha squash from Whole Foods.

It has a rich and slightly sweet flavor with a very hearty and satisfying texture and I love that the skin is not only edible, but delicious after being steamed or simmered.

The flavor also pairs perfectly with curry for me and it inspired this healthier version of a curry tahini stir fry sauce that uses whole fats and sweeteners.

Tahini Curry Sauce

  • 1/4 cup tahini
  • 1/2 cup non-dairy milk, as needed (I used unsweetened flax milk)
  • 2 tbsp. lemon juice
  • 1/4 cup raisins
  • 2 tsp. curry powder
  • 1 tbsp. miso paste
  • 1/4 cup chopped cilantro

Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 4 servings.

I used miso paste instead of salt in this recipe inspired by this Nutrition Facts video, seems miso has many wonderful benefits. And blended the sauce to be a little chunky with raisins for a fun texture with chunks of sweetness.

You can blend it to a perfectly smooth texture too to use as a dip, spread, or dressing. It would even be great for coating roasted veggies.

I kept this stir fry simple with kabocha squash, chickpeas, and chopped tomatoes and the sweet curry flavors were perfect with this blend.

Comments

  3. Looks like Mother Nature realized we swapped weather for a while, because winter is back in Chicago. I’m happy you’re getting some sun. That sauce sounds amazing, I love the addition of raisins.

  4. I’ve made curry with peanut butter countless times before, but somehow it never occured to me to try using tahini. Brilliant! I know what I’m making for dinner tonight…