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Vegan Coconut Curry Sauce

1 jar Maffé sauce
2 tbsp oil
1 cup mixture of thinly sliced red, yellow and green bell peppers
1-2 tbsp high quality curry powder or paste
1 medium red skin potato cut into ½ inch chunks
1 cup coconut milk
½ cup cauliflower
½ cup frozen peas
2 Tbsp fresh cilantro finely chopped


  1. In a large and heavy pan heat oil to medium-high heat. Add bell peppers and cook until soft and caramelized. Add curry powder and cook for an additional 5 minutes. Add Maffé sauce, coconut milk and potato. Stir together. Bring to a boil and immediately turn down to a simmer. Simmer covered for 20 minutes stirring halfway.

  2. Add cauliflower; simmer covered for an additional 10 minutes.

  3. Turn off heat and stir in frozen peas and cilantro. Allow to sit for 5 minutes before serving. Serve over Jasmine rice, Quinoa or Couscous. To thin add a little water.