This Sweet Curry Sauce can be prepared cooked vegan or raw vegan by altering the ingredients a bit and keeping an eye on how much you warm your sauce. The key to this recipe is the potato flakes. You can buy them or make them yourself at home in a dehydrator, and then grind the dried potatoes into a fine powder.
Some ideas of use for this versatile sauce are to use on top raw noodles made from zucchini, cucumbers, or carrots. You can use it as a warm condiment on sandwiches, wraps, or pockets, or as a dipping saw for roll-ups, pitas, chips, and veggies.
Raw potatoes are a good source of potassium. (1) Raw Potatoes have 1,502 milligrams per large-sized potato, with the skin. If you are deficient in potassium, just add uncooked potatoes to your meal plan. It could help you normalize your levels. (1) Potassium is a nutrient that helps regulate your blood pressure, and plays a role in the contraction of your muscles and bones. Potassium even aids in digestion. (1)
- 1 to 1.5 C Almond Milk
- About 4 T Potato Flakes
- 1 t SeaClear (or 2 t Light Miso of your choice)
- 2 t SunRoot Syrup
- 2 T Chives
- 1/2 t Curry
- Put all ingredients into a blender until smooth.
- Pour into a small sauce pan on low and stir often until desired thickness is reached.
- Sidenotes: to make a raw version of this, you can make your own potato flakes, Almond Milk, and chives and be sure the heat doesn’t exceed 108 degrees.
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