Indonesian Coconut Sauce- vegan, can be gluten free
|Shown here with roasted courgettes, but good with any veggies especially mangetout and French beans...|
To make about 500ml:
1 can (400ml) coconut milk- the less added ingrdients, the better
2 tabs good-quality dark soy or tamari (gluten free soy) sauce
1/2-1 tab Malaysian curry powder (we found ours in a Chinese grocery) or Madras- mild, hot or medium- if you can't find that. How hot you make it is up to you; we prefer it milder to let the flavour of the soy sauce through.
- Whisk it all together in a bowl or pan.
- Serve cold or heat very gently.
- It's especially good with steamed mangetout (sugar snap) or French beans.
|The sauce is creamy but not too thick.|