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Sesame curry sauce served
Velvety curry sauce enriched with tahini

Creamy coconut & tahini curry sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
A fusion of the Middle East (tahini) and Southeast Asia (coconut, curry). The tahini (sesame paste) adds a thick, nutty creaminess, which the coconut milk softens, while the curry spice blend fills it with depth. This sauce is proof that plant-based sauces can also be rich and filling.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 160 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Small saucepan
  • Grater
  • Whisk

Allergen Information

⚠️ Sesame
⚠️ Mustard

Instructions

1 ✓

Grate the ginger and the garlic.

Tip: You can easily peel the ginger with the edge of a teaspoon.
2 ✓

Heat the oil in the saucepan, and fry the ginger, garlic and curry powder for half a minute.

Tip: Frying the spices activates the essential oils, so the flavour will be much more intense than if you just mixed them into the liquid.
3 ✓

Pour in the coconut milk and water, bring to the boil.

Tip: Shake the coconut milk tin before opening, as the thick coconut fat often separates at the top.
4 ✓

Lower the heat, and whisk in the tahini. Cook for 3-4 minutes until it thickens.

Tip: Tahini works as a natural thickener.
5 ✓

Season with salt, pepper, and sprinkle in the chilli flakes. Sprinkle with fresh coriander when serving.

Tip: If too thick, you can loosen it with water.

Recipe FAQ

What do I do if the tahini and water 'seize' when mixed?
This is a natural reaction. Just add more liquid (water or coconut milk) and keep stirring, it will become creamy again.
The sauce became bitter.
The quality of the tahini is key. If it is rancid or poor quality, it can be bitter. A little extra honey or lemon juice can help hide this.

Ingredients

  • 50 g Tahini (sesame paste)
  • 200 ml Coconut milk (tinned, thick)
  • 1 tsp Yellow curry powder
  • 10 g Fresh ginger
  • 1 clove Garlic
  • 1 tbsp Olive oil or coconut oil
  • 50 ml Water
  • 0.5 tsp Salt
  • 0.25 tsp Chilli flakes
  • 5 g Fresh coriander