Creamy Curry Sauce

Highly flavorful sauce made from almond yogurt, fresh lemon and loads of homemade curry powder. So, so, so good. Use on salads, as a marinade or dip.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 4


  • 3/4 cup non-dairy yogurt
  • 1/4 cup lite coconut milk
  • 1/4 cup chopped red onion
  • Juice from 1/2 lemon
  • 4 teaspoons curry powder, homemade or store-bought
  • 2 teaspoons coconut nectar (or other liquid sweetener)
  • 2 small cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon sea salt


  1. Add all ingredients to the bowl of your food processor or blender and blend until smooth. For best results, cover and refrigerate overnight. If that’s not an option it can be used after sitting in the fridge for 30 minutes or so, I just found it tasted even better when left to sit.

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Nutrition Information Per Serving

  • Calories: 55
  • Calories from Fat: 26
  • Total Fat: 2.8
  • Saturated Fat: 1.2 g
  • Sodium: 165 mg
  • Carbs: 4.8 g
  • Dietary Fiber: 1.4 g
  • Net Carbs: 3.4 g
  • Sugars: 1.3 g
  • Protein: 3.1 g