This Spicy Coco Sauce recipe is amazing and goes great with grains, cauliflower rice, roasted vegetables, and more! It keeps for about a week so feel free to experiment with it in different meals. The first time I tried it was at my sister-in-law’s house, where she mixed it in with some roasted vegetables she cooked that night. Surprised by the flavor I knew immediately I had to have the recipe and share it with others. Enjoy!
Makes: 4 to 6 servings
- 2 Tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 3 to 4 cloves of garlic, minced
- 1 inch piece of fresh ginger, peeled and chopped
- 1 tsp cumin
- 1/2 tsp coriander
- 1 tsp cinnamon
- 1/2 tsp black pepper (freshly ground)
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp allspice
- 1 tsp brown sugar
- 1 can coconut milk
- 2 Tbsp Sriracha sauce (or to taste)
- Heat the olive oil in a large saucepan on medium heat. Once warm, add the onion and garlic and sauté a short while until the mixture starts to brown. Be sure to stir frequently.
- Add the ginger and rest of the spices. Sauté for 1 minute on low heat, making the spices fragrant.
- Finally add the brown sugar, coconut milk and sriracha and stir for 30 seconds.
- Reduce the heat and simmer for 15 to 20 minutes, stirring every 5 minutes.
- Serve warm and be sure to store the leftovers in an airtight container for the rest of the week.
Nutritional Information: Calories 228 / Total Fat 20 g / Saturated Fat 14 g / Monounsaturated Fat 4 g / Protein 3 g / Carbohydrates 13 g / Dietary Fiber 3 g / Total Sugars 6 g
Source: The Metabolism Plan