Sauces: Pecan curry

A stash of sauces would just not be complete without a curry. Unfortunately, most curries are packed with high saturated fat coconut milk and leave your arteries a touch unhappy. Not this one. Enter the pecan.

By replacing coconut milk with pecans and boiling water, you manage to make a creamy, thick nut-based milk to carry the curry flavour. The nut-to-water ratio makes it almost like a nut thickshake, and pecans can really hold their own. You won't miss the coconut at all, I promise.

Because this sauce is nice and thick, you can drizzle it directly on anything you like or use it in a wrap. If you want to make a more runny/saucy curry, just add a little extra nut milk and curry powder to the wok and you're good to go. By keeping it thick, it means you can use it in so many more ways than if we made it runny from the get-go. Definitely helps increase your stash curry sauce usability.


  • 1 1/2 cups boiling water

  • 2 cloves garlic, minced

  • 1 cup pecan halves

  • 2 tbsp curry powder

  • 2 tbsp lemon juice

  • 1 tbsp maple syrup

  • 2 tsp sea salt

  • Ice cube trays

  • Large freezer bag

  1. Add all sauce ingredients to a high speed blender and blend until it is creamy

  2. Pour into ice cube trays so that each cube is filled, and cover in cling wrap to prevent icicles from forming, Place in the freezer overnight

  3. Once frozen, transfer cubes into the freezer bag and label with "Pecan Curry" and the date. Return to the freezer until required.

SAUCESCourtney Allely