Incredible No-Cook Curry Sauce


The VitaMix makes light work of sauces. All kinds. This sauce contains a number of hard vegetables, including raw yams and carrots, and it easily blends them to a silky smooth consistency. I adore my VitaMix and I cannot imagine being without it. Of all my small kitchen appliances, my VitaMix is the one that gets the most use. Really. I use it for everything – sauces and smoothies, nut milks and nut butters, mayonnaise, hummus, and many of the things you might normally make in a food processor. 

This recipe is a breeze in a VitaMix – it is my take on a fast and easy yellow curry sauce that pairs well with raw or cooked vegetables to make a delightful meal. It was created with busy people in mind. On hot summer days, I pour the sauce over a bunch of raw vegetables, carefully chopped into bite-sized pieces and eat that as an entirely raw meal on it’s own. A unique variation on a salad, if you will. In winter, I gently warm up the sauce, steam the vegetables (just long enough to soften them slightly) and serve them over a bowl of steaming cooked brown rice. It’s excellent both ways. 


This is by no means an authentic Indian or Thai curry sauce. It is not spicy at all, although you could certainly add a bit of fresh chilli if you wanted. The colour of the sauce is dazzling, is it not? I blended the ingredients to a velvety smooth texture but you can make the texture as smooth or chunky as you like by adjusting the length of time you blend the ingredients. Either way your sauce will be ready to eat in minutes! 


A delicate blend of spices completely packs this sauce with flavour. One of my personal favourite spices is cardamom. I love, love, love cardamom! Cardamom imparts a bit of sweetness in this recipe and creates a blissfully fresh and fragrant aroma. 


To make this dish, start by making the sauce. Then chop your veggies and stir them together. This dish keeps well for up to 3 days in the fridge, covered.


  • 2 medium Roma tomatoes
  • 1 medium orange-flesh yam, peeled (about 1 ½ cups chopped)
  • 1 small carrot
  • ½ soft, ripe avocado, pit removed
  • ¼ small red onion
  • 1 large clove garlic, peeled
  • ¼ tsp. cinnamon
  • ¼ tsp. cardamom seeds, scrape seeds from 2 pods
  • ¼ tsp. chili flakes/powder
  • ¼ tsp. coriander seeds
  • ¼ tsp. paprika
  • ¼ tsp. pink Himalayan salt
  • 3/4 cup water


Coarsely chop all of the vegetables and add to blender with the 1/2 cup of water. Puree to the desired consistency. If necessary, add more water to keep the mixture moving.



  • 1 ½ cups diced or sliced zucchini
  • 1 cup broccoli, stems too
  • ½ yellow bell pepper
  • ½ red pepper
  • ½ cup frozen corn, thawed
  • ½ cup frozen peas, thawed
  • ½ stalk celery, finely sliced on the diagonal
  • 1 Roma tomato
  • ¼ cup fresh cilantro
  • ¼ cup fresh flat leaf parsley
  • Optional steamed vegetables to add: 1 cup chopped cauliflower; 1/2 cup fresh peas or green beans



Coarsely chop the vegetables and set aside in a large bowl until your sauce is blended. Use my list of vegetables as a guideline, substituting your favourites as you like. I am particularly fond of lightly steamed cauliflower and red/yellow bell peppers. 

Pour sauce over prepared chopped vegetables and eat straight away. Alternatively, gently warm the sauce and vegetables over a low heat and serve with cooked brown rice.



The comments I made about VitaMix in this post are my own. I am not paid to advertise for VitaMix, nor am I  affiliated with VitaMix or any of the other manufacturers of the brands or products I mention on this blog. 


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