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)


  1. 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.
  2. Add the ginger and rest of the spices. Sauté for 1 minute on low heat, making the spices fragrant.
  3. Finally add the brown sugar, coconut milk and sriracha and stir for 30 seconds.
  4. Reduce the heat and simmer for 15 to 20 minutes, stirring every 5 minutes.
  5. 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