vegan curry sauce recipe

If you love a delicious Hollandaise, and you love Indian food, then give this sauce a try. We've used our Butter Chicken spice kit to create one of the most delicious vegan breakfast sauces you can imagine. Below is the recipe, and here is a video of the method:


1 Butter Chicken Spice Kit

1 cup diced onion

1/8 cup minced or grated ginger

1/8 cup minced or grated garlic

2 cups diced tomato (about 2 tomatoes)

2 tbsp vegan butter 

1.5 cups coconut milk

1 tbsp cane sugar

juice of 1/2 lemon

optional, but recommended:

2 tsp turmeric

2 tsp powdered cardamom



1.Heat warm coconut milk in medium saucepan over medium heat.

2. Toast spice pack 2 (cumin seeds) in frying pan for 15-20 seconds on medium-high heat.

3. Add butter and let melt and sizzle for 30 seconds.

4. Add onions, ginger, garlic and fry for 30 seconds-1 minute.

5. Add tomatoes along with spice packs 1 and 3. (Add the turmeric/cardamom if you have some on hand), fry for 2 minutes.

6. Add fried tomato/onion mixture to coconut milk; blend with an immersion blender or a conventional countertop blender (this will yield a finer sauce).

7. Stir in your sugar and lemon juice; add spice pack 4 until the sauce is spicy enough for you.

Add this sauce to any meal of your choice. It goes particularly well with breakfast foods and is a wonderfully sumptuous stand-in for Hollandaise. It's a great way to get some variety from your Butter Chicken Spice Pack.

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