I had dashed into Whole Foods recently just to pick up a couple of things and was stopped in my tracks by a food demo. I normally walk by them as I assume it won’t be vegan, or gluten-free or will have a bunch of ingredients I don’t make a habit of eating, but this sounded intriguing. Chef Mike of Mike’s Organic Curry Love was giving out samples of his delicious sauce on gluten-free rice cakes. I asked if there were any vegan sauces and he happily pointed out a few and I tried the Caribbean Curry. It was love at first bite. His passion for his homemade sauce made me pause for a moment.
I don’t normally buy sauces, I prefer to make my own but I thought it would be nice to have this on hand in the event I don’t feel much like cooking and can quickly throw this on top of sautéed veggies and some rice. It certainly helped speed up the supper prep process! And I have to admit… it’s much better than my homemade curry sauce.
Caribbean Curry Love Stirfry (serves 2)
2/3 of a cup of brown rice
1/2 cup of red lentils
1 tbsp of coconut oil
2 carrots, peeled & thinly sliced into rounds
1 handful of cremini mushrooms, sliced
1 cup of broccoli, chopped
1 cup of snap peas, ends trimmed
1 bell pepper, roughly chopped (I had yellow, but think red would look much prettier)
1 tbsp of coconut aminos
1/4 cup of fresh cilantro, roughly chopped
Prepare your rice & lentils first. Add 1.5 cups of water to a medium pot and bring to a boil. Once boiling, rinse your rice, turn the heat to medium and add the rice and stir. Simmer until the water has evaporated and remove from heat. I find the rice cooks quicker if you soak it for a couple of hours first. Add 1 cup of water to a small pot and bring to a boil. Once boiling, rinse your lentils and add them to the pot, lowering the heat to medium. Stir the lentils and simmer until the water has evaporated and remove from heat. While your rice & lentils cook, start working on your veggies. Heat your wok on the stove and add the coconut oil and carrots. Sautée the carrots for 5 minutes, then add the mushrooms. Once the mushrooms soften, add the broccoli & snap peas. Allow this to cook for a few minutes, then add your bell pepper and your coconut aminos. Once the veggies are cooked, add the cooked lentils and half of the jar of curry sauce. Stir it up and serve it over your rice. Add the cilantro as garnish.
I loved the flavours of this sauce. It’s versatile and could work with all different kinds of veggies. I think it would make an excellent tempeh or tofu marinade too (I think I’ll try that with the other half of the sauce). And I was surprised how much I liked it just plain on a rice cake – it makes a good dip! And my favourite thing about the sauce – no scary ingredients. It’s gluten, dairy & soy free and vegan. Not all of their sauce are vegan, be sure to check for the vegan label when trying the sauce out.
This definitely rocks my socks!
**This is not a paid endorsement. I purchased this product and wanted to try it out and am merely sharing my personal opinion.
I am sharing this recipe with my fav bloghops: Plant Based Potluck Party & Healthy Vegan Fridays