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Blog Recipes Tangy Turmeric Sauce

Tangy Turmeric Sauce

Author: Megan O’Kelly CNP | February 5, 2018

Recipe By: Megan O’Kelly – The Realistic Holistic

Ingredients:

  • 2 tbsp coconut oil
  • 1 onion (roughly chopped)
  • 2 inch piece of ginger (peeled & minced)
  • 2 garlic cloves (minced)
  • 1 cup water
  • 2 tbsp Organika Ginger Chicken Bone Broth powder
  • 2 cups white sweet potato (cubed)
  • 2 tbsp turmeric powder
  • ¼ tsp cinnamon powder
  • 1 tsp sea salt
  • 1 can coconut milk
  • 1 lemon, juiced

Directions:

  1. Heat coconut oil in a medium saucepan until melted, add onions and cook for 5 minutes, stirring consistently until lightly browned and translucent
  2. Add garlic and fresh ginger and cook for another minute, stirring consistently until fragrant.
  3. Add the water and Organika Ginger Chicken Bone Broth, stirring well.
  4. Add sweet potato, turmeric, cinnamon and sea salt to the pot and mix. Bring to a boil, then cover and turn down to a simmer and cook on low for 10 minutes.
  5. Check that the sweet potatoes are soft, then turn off the heat and let cool for 5 minutes.
  6. Place the coconut milk and lemon juice in the blender with your mixture, then blend until smooth and fully combined.
  7. Use this as a sauce on any dish! I particularly like it with zucchini noodles!

Zucchini Noodles with Bone Broth

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