The Secret Street

Type: Vegan | ⏱️ Prep & Cook Time: 20 mins | 🍽️ Serves: 3–4

This is the sauce you’ll want to drizzle, dip, and drown your veggies in. It’s warm, creamy, a little sweet, and packed with flavour 💥 — a total go-to for bowls, noodles, roasted veg or whatever’s left in your fridge. 🌱

🛒 Ingredients

• 🥕 3 carrots, peeled and chopped
• 🧅 1 onion, chopped
• 🧄 3 garlic cloves, minced
• 🌰 50g cashews
• 🧂 1 vegetable stock pod or cube
• 🌶 1 tbsp curry powder
• 🍜 1 tbsp soy sauce
• 🍁 1 tbsp maple syrup (or your fave sweetener)
• 🥥 400ml (1 can) coconut milk
• 🫒 Olive oil for cooking
• 🌶 Optional: ½ tsp chilli flakes (for a little kick 🔥)
• 💧 Water (optional, to adjust texture)

👩‍🍳 Method

1. In a pan, cook the carrots and onion with a splash of olive oil or water until soft and tender. Let the water cook off.
2. Add a bit of oil, then stir in the minced garlic 🧄. Cook for 1 minute.
3. Add the curry powder 🌶 and toast it for another minute to bring out the flavour.
4. Pour in the coconut milk 🥥, soy sauce 🍜, and maple syrup 🍁.
5. Add the cashews 🌰 and veggie stock pod. If it looks thick, add a splash of water.
6. Bring everything to a gentle boil 🔥, then reduce heat and simmer for 5–10 minutes.
7. If using, stir in the chilli flakes now for a little heat 🌶️🔥
8. Blend until silky-smooth 😍 — add water to adjust the texture if needed.

🥗 How to Use It

💚 I served it in a salad bowl with:

• Couscous
• Green peas
• Shredded carrot 🥕
• Rosemary garlic tofu
• Sweet potato veg nuggets from Strong Roots 🍠 ✨ Want to DIY the roasted sweet potato? Cube it, season with salt, pepper, and a little oil, then roast at 200°C for about 20 minutes.

This sauce is also perfect on rice 🍚, noodles 🍜, or roasted veg 🥦 — honestly, it’s magic on everything.

💛 Once you make it, you’ll wonder how you ever lived without it. Let me know how you use yours! #sauceobsessed #vegancomfortfood