Golden Curry Sauce (nightshade-free, AIP)
Servings: 4 cups
This sauce is a workhorse. Drizzle it over roasted chicken and vegetables for a complete curry, freeze it in half-cup portions for low-capacity days, or use it to transform simple leftovers into something that feels like a real meal. It takes 40 minutes, makes 4 cups, and the whole thing gets blended smooth — so even if your sweet potato cubes aren't perfectly uniform, nobody will know.Good for: Core AIP, Modified AIP, Nightshade-free, Paleo, Gluten-free, Dairy-freeRecipe by Mickey Trescott from her book, The New Autoimmune ProtocolThe recipe is included in this post with permission from Mickey
Ingredients
- 2 tablespoons coconut or avocado oil
- 1 onion (roughly chopped)
- 1 2-inch piece ginger, minced (about 2 tablespoons)
- 3 garlic cloves (minced)
- 1 cup bone broth (homemade or store-bought)
- 1 light-fleshed sweet potato (cut into 1-inch pieces (about 2 cups))
- 2 teaspoons tamarind paste
- 1 tablespoon ground turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1½ teaspoons sea salt
- 1 14-ounce can coconut milk (check ingredients)
- 1½ tablespoons lemon juice (about ½ lemon)
Instructions
- Heat the oil in a medium saucepan over medium heat. When the pan is hot, add the onion and cook, stirring, for 5 minutes, or until lightly browned and translucent. Add the ginger and garlic and cook, stirring, for another minute, or until fragrant.
- Add the bone broth, sweet potato, tamarind, turmeric, ginger, cinnamon, and salt to the pot and mix. Bring to a boil, then cover and reduce the heat to maintain a simmer. Cook for 10 to 12 minutes, or until the sweet potatoes are soft. Add the coconut milk and lemon juice and let the mixture cool for 5 minutes.
- When cool enough, carefully pour the mixture into a blender and secure the lid tightly. Place a kitchen towel on the lid to protect your hand, then blend for 30 seconds on high speed, or until fully combined and smooth.
- Use the sauce to drizzle over meats or vegetables, or for reimagining leftovers. If not using immediately, transfer to a storage container and keep in the refrigerator for up to 1 week; it also freezes well.
Notes
- Coconut milk: Many brands contain guar gum, which is technically removed on strict AIP to rule out digestive sensitivity. Look for a guar gum-free version if you're in the elimination phase.
- Sweet potato: Light-fleshed sweet potatoes are called for, but a regular orange sweet potato works fine - the sauce all gets blended anyway.
- Freezing: Freeze in half-cup portions using Souper Cubes, silicone muffin trays, or ice cube trays. Once frozen (at least 8 hours), pop them out and store in a freezer-safe container. This is one of the best things you can have on a low-energy day.
- Making it a meal: Roast a sheet pan of broccoli, cauliflower, carrots, and boneless skinless chicken thighs at 425°F for 30 minutes. Reheat, add the sauce, and simmer together for a few minutes. That's it - a full, deeply satisfying curry with almost no active effort.
Nutrition
Calories: 148kcalCarbohydrates: 19gProtein: 4gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 929mgPotassium: 323mgFiber: 3gSugar: 5gVitamin A: 8018IUVitamin C: 7mgCalcium: 36mgIron: 1mg
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