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Creamy Coffee Coconut Sauce

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“This is a savory sauce that works well with curry. It can also be used over rice or veggies. I think it would be good on fish or pork, but have not tried that, yet.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 cups onions, finely chopped
  • 2 teaspoons garlic, minced
  • 14 cup vegetable ghee (or just use butter)
  • 3 tablespoons canola oil (or other light oil)
  • 14 cup creamed coconut
  • 1 14 cups coffee, strong and hot
  • 1 tablespoon garam masala (just a mix of cardamon, corriander, cumin, cinnamon, black pepper, cloves and nutmeg)
  • 2 cups red peppers, sliced thinly
  • salt

Directions

  1. Gently fry the onion and garlic in the ghee and oil until soft and slightly golden.
  2. Chop the creamed coconut in a bowl.
  3. Pour over the hot coffee. Leave to soften and stir until dissolved.
  4. Mix the garam masala with the onion mix. Cook for 2-3 minutes and add the red peppers.
  5. Cover and continue to cook for 5-8 minutes, until the peppers soften.
  6. Pour in the coconut cream and season to taste with salt.
  7. Heat without boiling until the sauce thickens.
  8. Serve separately or spoon over your dish.

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