Onion Sauce for Rice (vegan, gluten-free)


1 lb orange flesh sweet potato, peeled and sliced or diced
1/2 lb yellow onion, peeled and sliced
3 cups water
1 teaspoon kosher or large grain salt
1/3 cup toasted sesame oil
1 teaspoon garlic powder
1/2 teaspoon ginger powder
4 teaspoons coconut cream  (NOTE 1).
1 Tablespoon S&B Oriental Curry Powder OR
1 teaspoon fennel powder
1 teaspoon coriander powder
1/4 teaspoon fenugreek seed powder
1/4 teaspoon red chile or chipotle chile powder


Prepare the sweet potatoes and onions.
Bring 3 cups water to boil in a 4 quart pot
Add the onions and sweet potatoes and boil at least 10 minutes, until the sweet potatoes soften.
Allow boiled vegetables to cool.
Put boiled vegetables and water together into a food processor (or blender) and blend.
Add the remaining ingredients and and blend until smooth.
Unless you have a very powerful blender, it will be easier to divide into 3 portions for blending ease.

Serving Information:

Yields 5 cups sauce, 15 servings.  To eat, pour hot or warm on top of steamed rice (white or brown) and mix in.

Will keep in refrigerator for a month.


NOTE 1:  I used the coconut cream from Thai Kitchen unsweetened coconut milk in a can.

NOTE 2:  Onions and fenugreek dissolve gallstones.  If you have gallstones and eat this daily for a month you will notice a big difference.

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