My journey into making a vegan dish! Blueberries, plums and strawberries cooked with coconut oil, agave and a hint of red curry.
|Curried Fruit Sauce|
creating new recipes, I gave making a completely vegan dish a go. I am so happy I did. I fell in love with this sauce. From its gorgeous jewel toned color to the wide array of things it is a delicious complement to. This sauce is a multi faceted gem, not too sweet and with just a hint of spice from the curry. There is truly no end to the uses: it is great on breads, swirled with yogurt, on top of ice cream or oatmeal. By itself as a dipping sauce for apple slices. A dollop in a homemade smoothie. The list could go on and on. You can use it cold or warm it for whatever delicious idea you have in mind for it. Feel free to swap out the fruits if there is another you prefer over the ones I used. I plan on mixing up the fruits next time I make this. And there will be a next time very soon. This will keep in the refrigerator for up to a week. If it lasts that long!
Curried Fruit Sauce
2 Cups Blueberries
1 and ½ Cup Diced Plums
1 Cup Diced Strawberries
½ Cup Coconut Oil
½ Cup Agave Nectar
¼ Cup Cold Water
2 Tablespoons Cornstarch
1 Teaspoon Lime Zest
1 Teaspoon Lime Juice-fresh squeezed
¾ Teaspoon of Red Curry Powder
½ Teaspoon Cinnamon
Melt coconut oil in sauce pan over low heat; add red curry powder, let curry powder cook in coconut oil for 5 to 6 minutes on low heat. Add cinnamon, agave nectar and fruit. Simmer on medium low for 20 minutes. Remove from heat. Add cornstarch to cold water and stir until completely mixed. Add to fruit mixture and return to heat. Bring to low boil, simmer for 2 to 3 minutes, stirring constantly. Remove from heat. Let cool to room temperature. After cooling add lime zest and lime juice.
©Christy’s Cooking Creations. Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.
|Delicious with vanilla yogurt!|