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I know a lot of people probably associate the idea of “cleansing” with thoughts of restriction, hunger, and a diet of bland meals. My experience with The Rose Cleanse, however, has been anything but bland.
In fact, I’m feeling more creative than ever in the kitchen!
Just take a look at my dinner last night:
This meal was delicious, flavorful, and oh-so-satisfying. And, believe it or not, it’s ALL vegetable based!
Sweet Potato Curry Sauce
makes about 3 cups
Ingredients:
2 cups steamed sweet potato chunks
1 teaspoon butter or coconut oil
1/2 yellow onion, diced
4 cloves garlic, sliced
1 cup unsweetened almond milk
1/2 cup water
1 Tablespoon curry powder
1/2 teaspoon Garam Masala
1/2 teaspoon salt
Any veggies you like, for serving
Rice, or cauliflower “rice,” for serving
Directions:
In a saute pan, heat the butter or coconut oil over medium heat. Add the diced onion and garlic, and saute for about 5 minutes, until tender. (You can do this while your sweet potato chunks are steaming!)
Transfer the onions, garlic and sweet potato chunks into a blender, and add the rest of the ingredients. Blend well, scraping down the sides, until everything is creamy. Adjust seasonings to taste and set aside– this is your curry sauce.
In a separate pot, saute any veggies you like until they are nearly tender.
I included sweet potatoes, broccoli, zucchini, carrots, and onion this time around.
Once your veggies are nearly cooked, pour the curry sauce over them.
Bring the sauce to a simmer, then reduce the heat and cover, to let the flavors blend for about 5-10 minutes.
Your veggies will be nice and tender, while packing a huge punch of flavor!
The best part of curry dishes, if you ask me, is eating it the sauce with rice, so even if you’re not eating grains, you can still enjoy this curry sauce over a bed of cauliflower “rice!”
(Simply pulse raw cauliflower in a food processor, until you have a rice-like texture.)
Then serve it all together!
Ingredients
- 2 cups steamed sweet potato chunks
- 1 teaspoon butter or coconut oil
- 1/2 yellow onion , diced
- 4 cloves garlic , sliced
- 1 cup unsweetened almond milk
- 1/2 cup water
- 1 Tablespoon curry powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon salt
- Any veggies you like , for serving
- Rice , or cauliflower "rice," for serving
Instructions
- In a saute pan, heat the butter or coconut oil over medium heat. Add the diced onion and garlic, and saute for about 5 minutes, until tender. (You can do this while your sweet potato chunks are steaming!)
- Transfer the onions, garlic and sweet potato chunks into a blender, and add the rest of the ingredients. Blend well, scraping down the sides, until everything is creamy. Adjust seasonings to taste and set aside-- this is your curry sauce.
- In a separate pot, saute any veggies you like until they are nearly tender. (I included sweet potatoes, broccoli, zucchini, carrots, and onion.)
- Once your veggies are nearly cooked, pour the curry sauce over them.
- Bring the sauce to a simmer, then reduce the heat and cover, to let the flavors blend for about 5-10 minutes. Your veggies will be nice and tender, while packing a huge punch of flavor!
- The best part of curry dishes, if you ask me, is eating it the sauce with rice, so even if you're not eating grains, you can still enjoy this curry sauce over a bed of cauliflower "rice!" (Simply pulse raw cauliflower in a food processor, until you have a rice-like texture.) Pour the curried vegetables over the rice and serve warm.
Nutrition
Per Serving: Calories: 181, Fat: 4g, Carbohydrates: 33, Fiber: 6g, Protein: 3g
So warm and comforting, you’d never believe this meal is detox-friendly, to boot.
Enjoy!
Hi there. I don’t have garam masala, and I saw that you gave a recipe for homemade curry powder. I can use that, but my question is, if I use the homemade curry powder, do I not need to use the garam masala? If I still need it, I’ll just use my store bought curry and buy the garam. Just wasn’t sure of the flavor of Garam and if I still needed it?
Because I’m a diabetic and need to control my carbs. Because you use sweet potatoes, I would like to know approx how many carbs are in the curry sauce, please.
THIS RECIPE IS DELICIOUS!!!! I looked long and hard for a recipe without any nightshade plants and this was it! Really hit the spot, thanks so much.
You are great. This is so great. Curry,curry!
Just made this! I forgot to check if my almond milk was still good (it was not…) and then used coconut milk. Totally yummy! Took the chance to have all that rice done for a cauliflour pizza crust also. 🙂
Love love LOVE this recipe! This is my go-to so many nights for dinner! Thanks for all of your great ideas!
Thank you for this recipe! We’ve been making this weekly for the last couple months. As a nursing mom, I am always trying to stay full of energy, and this does the trick. Great as leftovers. We usually sauté zucchini with chickpeas, and I sub coconut milk for the almond milk to make it extra thick and creamy. Your blog was such a great discovery! Merci mille fois!
Megan, would you be able to add the printable version of this recipe like some of your newer ones? I can’t wait to try it! Also, with the cauliflower “rice” do you serve it raw, or do you cook it somehow? Thanks so much!
This was delicious. I used canned sweet potato puree and the whole dish ready in less than 10 mins.
About the cauliflower rice, do you cook it at all, or just top it raw?
Made (and froze) the sauce and noodles, looking forward to putting it all together this week.
Thanks!