A friend brought me this Coconut Curry Buddha Bowl a few years ago when I was bedridden with a back injury. It was so comforting and delicious that I’ve been making variations of it ever since.
Coconut Curry Sauce
This creamy, fragrant curry sauce elevates simple grains and beans. It’s rich, slightly sweet, and perfectly balanced—great spooned over a Buddha bowl of roasted chickpeas, quinoa, avocado, and greens.
Course: Sauces & Dressings
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 8
Ingredients
- 1 tsp coconut oil
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 1/2 T flour OR 1 T tomato paste to thicken
- 1 1/2 T curry powder
- 1 13.5 oz can coconut milk
- 1 T soy sauce
- 1 T pure maple syrup
- 1/2 tsp salt
Instructions
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Heat the coconut oil in a skillet over medium heat and sauté the chopped onion until soft and translucent.
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Add the minced garlic and cook for about a minute, then stir in the flour (or tomato paste) to help thicken the sauce.
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Whisk in the curry powder, coconut milk, soy sauce, maple syrup, and salt. Bring to a gentle simmer and cook for 5–10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
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Taste and adjust seasoning as needed. Serve warm over roasted chickpeas, quinoa, avocado, and fresh spinach or other greens for a satisfying Buddha bowl.