This recipe was an attempt to make an AIP-friendly sauce for hot pot. So far, I’ve used this sauce to cook bok choy, nappa cabbage, shrimp, lamb, and sweet potatoes. All of these have tasted wonderful. This sauce is as close to curry as I’ve been able to get for a while.
See, I love spicy food. And curry. Especially spicy curry. However, about 6 months ago, due to circumstances beyond my control, I found that I could not eat spicy food (or a lot of other foods, for that matter). Long story short, I’ve come a long way in adding food back into my diet, but I’m still on a hybrid anti-inflammatory/autoimmune/whatever-doesn’t-hurt-my-stomach-and-give-me-heartburn diet.
I had been eating sweet potatoes with some spice because I didn’t want to give up my cumin. Or red pepper flakes. Or curry. Seriously. However, thanks to the company and prompting of sweet friends in my life (and the prompting of my stomach), I gave up the spices — mostly nightshades not allowed on AIP (autoimmune protocol diet). Curry is not allowed. However, I have found that ginger, tumeric, and garlic make quiet the trio. So, here it is…
Curry-less Curry Sauce
3 1/2 cups Chicken broth (I used homemade that I had in the freezer. The taste was not strong at all, and it contained no soy, dairy, gluten, or msg)
2 Tablespoons fresh grated ginger root
1/2 teaspoon ground ginger
4 cloves garlic (I used 2 teaspoons minced garlic)
2 teaspoons tumeric
1 teaspoon dehydrated onion
1 Tablespoon tapioca flour (to thicken the sauce)
Salt to taste.
5-6 chopped green onions
1/3-1/2 cup chopped fresh cilantro
Combine all ingredients except cilantro and green onions in a medium pot. Non-stick is the easiest to clean afterward… and the sweet potatoes might not burn. :)
Heat on medium and stir until the tapioca flour is dissolved. When the sauce starts to simmer add the meat and vegetables along with the cilantro and green onions. These picture, I just used some sweet potatoes cut into wedges and then again into thirds as they cooked. Lamb was still my favorite meat. This is also a great sauce for nappa cabbage and bok choy.
Simmer/low boil until the meat and vegetables are cooked. I would recommend adding the potatoes first. The potatoes took about 15 minutes to cook. After about 5 minutes, I added the meat. The cabbage only needs about 5 minutes to cook, so I might add it slightly before the potatoes are done.
– The sauce gets thicker the longer it simmers.
– This sauce is enough to cook about 2 1/2 large sweet potatoes.
– Do not cook carrots in this. The sweetness of the carrots did not mingle well with the flavors.
– I imagine cauliflower would taste good with this sauce. We’re not on speaking terms, presently, though, so I don’t know for sure.