Tangy Curry Sauce

by Ayurveda Therapist on December 7, 2011

This sauce dances on your taste buds and is so good you may lick the bowl. Easily adjustable to fit any dosha, it is a great staple and can be used as a sauce, marinade, or dressing on salad.

You Will Need:
1-2 Tbs. Sunflower Oil (Non-Refined)
1 1/2 Tbs. Rice Wine Vinegar (Low Sodium, Low Sugar)
2 tsp. Bragg’s Amino Acids
2 Tbs. Coconut Milk
1/2 tsp. Ground Coriander
1/2 tsp. Turmeric
1/2 tsp. Curry Powder
1/2 tsp. Mint

For Vata – Sesame Oil
For Kapha – Olive Oil or Corn Oil

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