Whole30 Coconut Curry Sauce

I’m married to someone who realllyyyyyy likes sauces and condiments, which I knew would be a challenge when we started Whole30. Spoiler alert: most store-bought condiments, dressings, and sauces contain sugar, sweeteners, wheat, and other weird stuff you don’t want on your salad. I figured hey, I’ve always thought about making my own mayo and ketchup…now’s the time! I’m also not above going to dinner with compliant mustard in my purse (a thing that has actually happened this month).


Making mayo is a lot harder than anticipated (that’s probably for another post…), but I’ve found a few easy and tasty sauces that I keep falling back on to literally spice up our healthy AF meals. 25 days worth of them, OH BY THE WAY!

This Coconut Curry sauce, which is inspired by a recipe from the Whole30 book, is an easy add-on for fish, chicken, and veggie bowls. So you might as well go ahead and make a big ol’ batch of it to keep on hand for flavor emergencies. The sauce lover in the house heartily approves this message!

Whole30 Coconut Curry Sauce

3 Tbs Coconut Oil
1 White or Yellow Onion, diced
4 Cloves Garlic, minced
1 1/2 Tbs Curry Powder (yellow works, try what you got!)
1 1/2 Cups Canned Diced or Crushed Tomato
3/4 Cup Coconut Cream*
Juice of 1 Lime
S&P to taste

*You can buy cans of coconut cream, or refrigerate a can of coconut milk for a couple hours, which allows the cream to collect at the top to be easily scraped off.

Heat the coconut oil in a sauce pan over medium heat. When hot, add the onion and stir about 3 minutes. Add the garlic and cook another 30 seconds. Add the curry powder and quickly stir with onion and garlic, about 30 seconds. Add the tomatoes and simmer for 5 minutes until slightly thickened. Puree mixture with a hand blender (or transfer into a food processor or blender). Transfer to a mixing bowl and let cool 10 minutes. Stir in the coconut cream, lime juice, and salt and pepper. Serve over grilled or roasted salmon, chicken, or veggies and keep the remaining sauce refrigerated in a jar for the next meal in need of a flavor kick. Enjoy!

© Cook it Pretty 2018


Fig & Curry Deviled Eggs

In Dubai they sell eggs in containers of 6, 15 or 30. It’s weird to remove “a dozen eggs” from your grocery shopping vocabulary, but it’s really just as arbitrary. I had 15 of these brown freckled beauties and now that Easter has passed, I know you’re looking for ways to use up all those hard boiled eggs.

Fig & Curry Deviled Eggs | Cook it Pretty
I like the idea of sweet & spicy, and most any use of figs, so I updated this deviled egg recipe using fig preserves and curry powder. My curry powder happens to be Pakistani, but I think any type would do! I underestimated how long it takes to peel 15 hard boiled eggs, but after a while the repetition was almost therapeutic. I add salt to the boiling water and then transfer the eggs to ice water,  both things that are supposed to help make the eggs easier to peel. Does it actually do anything? I don’t know. I still ended up with a few tricky/ugly ones (aka tasters), but most of them were pretty smooth.

Fig & Curry Deviled Eggs | Cook it Pretty
When the man got home, he asked me two rapid fire questions: “Why did you make these?” *eats one whole* “Why are they so good?” I made them because I felt like it, and they’re so good because I had plenty of tasters and kept adding more flavor to them. They ended up savory, spicy, and a little bit sweet.

Fig & Curry Deviled Eggs | Cook it Pretty
Fig & Curry Deviled Eggs

12-15 Hard boiled eggs
1/2 c Mayo
2 Tbs Fig preserves
1 Tbs Dijon mustard
2 tsp Curry powder
1 tsp salt
1/2 tsp Cayenne pepper
Ground black pepper to taste
2-3 Stalks green onion, sliced into rounds
Handful Cilantro leaves for garnish
Sprinkle paprika for garnish

To boil the eggs, place them in the bottom of a large pot and cover with 1-2 inches of salted water. Bring to a boil on high heat, then turn off heat but leave the pot covered on the warm burner for 12 minutes. Have a bowl of ice water ready and transfer eggs from the hot to cold water and chill for a few minutes.

Carefully peel the eggs and halve each one with a sharp knife. Gently remove the yolks and add them to a mixing bowl. Smush the yolks and then add remaining ingredients. Use the less-than-perfect whites to taste the mixture and add more spice, salt, or sweet as desired. Spoon the yolk mixture into the whites (you can also transfer the mixture into a large ziplock bag and cut a corner off as your method for refilling the eggs). Garnish with cilantro and paprika. Enjoy!

© Cook it Pretty 2016