Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Sweet Curry Sauce

by

This week has been about using stuff up in the freezer and pantry because things were starting to get a little crazy just trying to close the freezer and find stuff in the pantry. I have a stash of Amy’s frozen meals I tend to buy when they’re on sale and enjoyed the Black Bean Vegetable Enchiladas for lunch today. I love that they’re vegan, gluten free, and tree nut free while still being delicious and filling. Not spicy, but a great for adding your favorite hot sauces. And the packaging uses minimal plastic in a paper tray.

I also have bags of organic frozen veggies from Sprouts Farmers Market after a great sale that I’ve been working through. Plus both of my sisters unloaded soybean spaghetti on my after deciding the texture wasn’t for them. So I simmered a serving of the soybean spaghetti in miso broth with a lot of frozen veggies for a loaded soup that was delicious for dinner one night. Then simmered more veggies with chopped sweet potato and canned pinto beans in marinara sauce for a simple dinner tonight that turned out tasty too.

My lap buddy agreed, he’s always available for sweet potato hand outs.

This simple blender recipe was completely inspired by use-it-up one pot meals because it could be a great salad dressing or stir fry/saute sauce for lots of ingredients. I used it for more chopped sweet potato, cauliflower, bell pepper, chopped onion, and black beans for an interesting, but delicious combo.

Sweet Curry Sace

  • 2 tbsp. curry powder
  • 1 banana, peeled and chopped
  • 1 tbsp. peanut butter (or almond butter)
  • dash of red pepper flakes (to taste)
  • 1 clove of garlic
  • 2 tbsp. miso paste
  • 1 tbsp. dried basil
  • 1 tbsp. apple cider vinegar
  • ½ cup water or veggie broth as needed
  • salt and pepper to taste

Place all ingredients into a blender and blend to a smooth and creamy texture. Stir into salads, stir fries, sautes, or use as a dip. Makes 4 servings.

The peanut butter and banana really add a fun flavor depth to this recipe and sweetness without the sugar and creamy richness without the oil.

I poured it over veggies stir fried in a wok which may not have been beautiful, but made a delicious dish out of whole food ingredients.

Go ahead, use up those canned and frozen ingredients with this simple blender sauce.

Comments

  3. How intriguing! I’ve seen banana curry turn up periodically but have never really given it a serious thought. I do always have bananas in the freezer, so if you really say it’s good, it’s certainly worth a try…