No Cook Curry Sauce

Who says all Vegan Sauces have to be served hot?

Here is a great dish when I'm feeling in a curry kind of mood... Which come to think of it is very often :)

Courtesy Of The Vegan Kitchen

No Cook Curry Sauce


1 tablespoon of olive oil

1 teaspoon of curry powder

1 tin of plum tomatoes (about 400g)

10-15 dried apricots

3 cloves of garlic

half a red chilli

1 green pepper, roughly chopped

Mix the oil and curry powder in a small dish and leave for about half an hour or while you prepare the other ingredients. This brings out the flavour of the spices. Place everything including the oil and curry into a liquidiser and whiz up until smooth. Add a little seasalt if required though it is so tasty and sweet that it doesn't really need it! Lovely over rice and steamed veggies, or even over a salad of sliced avocadoes and olives. A less healthy alternative: dip your chips in it!!


  1. yummmy! i m going to make it soon! could you help me understand how sea salt would enhance the taste?

  2. It is delicious..

    The basic reason why sea salt tastes better is the way its processed. When they evaporate the sea water it leaves trace minerals that effect the taste.