5-Minute Detox Curry Sauce


I love curry – Thai curry, Japanese curry, Vietnamese curry, Jamaican curry, I love them all.  The problem is, it takes too long to make.  There’s a lot of chopping, standing around stirring, tasting and simmering involved in a really good pot of curry.  I know - all good things take time; but when I don’t have a lot of time, but still have a craving for the rich, buttery smooth savory taste of curry, I whip up this delicious and flexible curry sauce and put it on whatever grilled or steamed protein or vegetables I have around the house and voila! – a curry without the chopping, stirring and simmering!

I zapped this quick curry sauce together in 5 minutes flat one day when my son wanted curry, but my husband wanted something lighter, like grilled salmon and vegetables.  This quick and easy vegan curry sauce is not only satisfyingly savory, it also contains some of the most nutritionally healing ingredients you could give to your body.  The health benefits of the ingredients in this flexible and healthy sauce include:


Turmeric, the key ingredient in curry powder, has been known to produce hundreds of nutritional benefits, promoting anti-inflammatory and anti-bacterial effects with anti-oxidant properties which protects the body against bacterial infections and strengthens the immune system. The Curcumin chemical in Turmeric is known to prevent and treat fatty liver disease, hence all the recent hype and popularity of this yellow spice in popular cures for “Liver Cleanses” on the internet in recent days.  Twin heart-healthy ingredients Cardamom and Sweet Basil contain qualities characteristic of vasodilators, which acts on proteins to reduce blood pressure and promote anti-coagulating effects in the body.


This hardy root spice has been to reduce inflammation and pain for centuries, having been proven to work especially well in the colon and digestive systems to treat symptoms of nausea, diarrhea, arthritis, migraine headaches when ingested internally, as well as preventing insect bites when applied externally on the skin.


Garlic is widely reported as containing antiviral, antibacterial, anti-fungal properties which help to fortify the immune system, containing Vitamin C, Vitamin A, Calcium, and Iron.  It is widely reported as a heart-healthy natural ingredient as it contains polysulfides which may help to regulate blood pressure. 


A celebrity in the ‘good fats’ category, Cashews are a good vegan source of a solid amount of copper, manganese, magnesium, phosphorous, iron, selenium, and vitamin B6. One ounce (1oz) of Cashews - about 18 whole cashews - contains a high amount of monounsaturated and polyunsaturated fats, and is a good source of vegan protein.


Rich in Vitamins C, B6, A, and E, as well as in folate, niacin, thiamin, riboflavin, copper, calcium, iron, magnesium, zinc, and potassium, lemon is an excellent natural source of antionxidant and cancer-preventing properties that also has been linked to preventing diabetes, constipation, high blood pressure, fever, and indigestion, as well to improving skin, hair, and teeth.  Studies at the American Urological Association indicated that lemonade or lemon juice can aide in ridding the body of kidney stones.


A rich natural source of lauric acid, antimicrobial lipids and capric acid, coconut milk contains antibacterial, anti-fungal and anti-viral properties.  Coconut is also high in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. As a lactose-free ingredient, coconut milk is a popular mainstay of every vegan diet.  As it is also high in fatty acid, it is often used in skin and hair care formulations for its moisturizing and anti-aging properties.





-½-inch chunk of ginger root, skin peeled.

-1 peeled garlic clove

-1 Tablespoon Curry powder (you can use less for a lighter curry taste)

-1 cup of previously soaked Cashew nuts (I’ve used some left-over cashew nut trail mix with raisins and dried currants)

-Half a lemon

-1 can of coconut milk

-a pinch of coarse sea salt



1) Soak the Cashew nuts in a cup of warm water for an hour or two if you have time. Nuts have high amounts of enzymes inhibitors, so soaking nuts neutralizes the enzymes, allowing for more effective digestion.  It also makes for a smoother consistency of the sauce.

2) Wash and peel the skin off the garlic and ginger root and set aside.

3) After soaking Cashews, drain nuts and discard the warm soaking water.

4) Throw all ingredients together in a blender.  Pulse a few times before blending on high speed until all ingredients blend into a smooth and silky consistency.  If you have a Vitamix or Protec blender, you can set it on “Hot” mode to cook the sauce while blending and serve it hot.




Serve sauce on the side of a protein dish such as grilled salmon or grilled chicken, or grilled tofu. This sauce is so tasty, you’ll want to put it on everything – rice, baked potato, in a wrap, or on a veggie burger.  Keep it on hand in your refrigerator to spice up a quick meal or snack.  Try it and let me know how you liked it – enjoy!


Check out these sources for more information on the nutritional benefits of this recipe:






http://www.naturalfoodbenefits.com/display.asp?CAT=5&ID=93 Cashew nuts