Recipes > Spicy Curry Sauce | No-Oil
- Serves: 3 cups
- Active Time: 20 mins
- Total Time: 1 hr 30 mins
- Views: 34,747
- Success Rating: 100% (?)
Steps
Step 1: Preparing Your Mise en Place
- 1/2 cup raw sunflower seeds
- 2 cups water*
- 1 cup cooked chickpeas (approx. 1-14 oz can)
- 6 cloves garlic
- 3/4 cup nutritional yeast
- 1 tsp dry mustard powder
- 1/2 cup fresh lemon juice
- 2 tsp onion powder
- 1 tsp curry powder
- 2 tsp turmeric powder
- 1 tsp Chili Powder
- 1/8 tsp cayenne pepper, or to taste
- 1 1/2 tsp sea salt
Method
To start this sauce, first gather and prepare your mise en place.
For this recipe, we used the Rouxbe Chili Powder Recipe. If using another recipe, just make sure you know how spicy it is and adjust the recipe accordingly.
*Note: Depending on how thick you want to sauce to be, you may need to add a bit more water. For now, just start with 2 cups and go from there.
Step 2: Soaking the Seeds & Steeping the Aromatics
Method
To soak the sunflower seeds, combine with seeds with double the amount of boiling water and let sit for 15 to 20 minutes. Alternatively, the seeds can be soaked in cold water over night. Once soft, drain the excess water and discard (or reserve — in case you need to add more water at the end).
Next, steep the aromatics. Steeping the spices and garlic is done to cook out that grainy/raw spice taste. It also helps to mellow out the garlic a bit.
To do this, in a pot, add the garlic, onion powder, curry powder, turmeric, chili powder, cayenne and mustard powder to the water. Bring the mixture to a gently boil and then reduce the heat to low and let simmer for 5 minutes. Then turn the heat off completely, cover the pot with a lid and let the water steep for 15 to 20 minutes.
Step 3: Making the Sauce
- sea salt, to taste
- additional water, as needed
Method
To make the sauce, simply combine all of the ingredients together in a high-speed blender. Blend on low until the mixture starts to break down and then continue to increase the speed until the sauce is nice and smooth.
Lastly, taste the sauce for seasoning and adjust the consistency, until you reach the desired consistency. Note that the sauce will thicken slightly, once refrigerated.
This sauce can be served warm from the blender, or it can be served cold. We serve with as part of this delicious “”/recipes/5539-the-wholesome-bowl">Wholesome Bowl".
Any leftover sauce will keep for several days in the refrigerator.
Chef's Notes
- by Dawn Thomas
- •
- June 12, 2015
This sauce is our oil-free and nut-free version of the “Whole Bowl — Tali Sauce” in Portland Oregon.
9 Comments
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Sounds so good can’t wait to try it -
Can we use cashews instead of sunflower seeds? -
Hi Jaynee, In short, absolutely! just keep in mind that the flavor will be a bit different and that the soaking time will be longer for the cashews, due to their mass. Good luck and be sure to let us know how it goes! Cheers, Sandy -
Hi Can I use pumpkin seeds instead of sunflower seeds ?
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Hi Geetika, Absolutely! They would add a fun nuance of flavor for this. Cheers, Sandy
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Healthy!
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Whole sunflower seeds or sunflower seed kernels? The shells are high in fibers lignin and cellulose, which your body can’t digest. -
Hi Doug, good question and point! Here we are looking for the seed kernels for their flavor and fat content. Cheers, Sandy
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Thank you Sandy!
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