Recipe by Fee O’Shea

Melon and Curry Sauce.

Oh, this is simply divine – a melon and curry sauce that can be used over anything!

You will need a good food processor/blender and:


  • 1 cup of cashews soaked and drained. (for optimum result soak overnight).
  • 1/2 – 3/4 cup water.
  • Blend the nuts and water until really, really creamy

Then add:

  • 1 Tblsp Maple syrup
  • 1 teaspoon Vanilla
  • 1/4 cup fresh orange juice
  • 1/2 teaspoon cinnamon.

Blend these with the nut cream then add:

  • The flesh of 1/2 a Rock Melon (for a more traditional taste use a Mango).
  • 2 – 3 teaspoons Curry powder – add enough curry powder to your taste.


  1. Blend until smooth tasting as you go so you don’t over-do the curry.   You want the flavour of the Melon to come through.
  2. Once the sauce is blended to a creamy consistency, put it into a glass jar and refrigerate.
  3. You can add to all sorts of dishes at the last minute to just get it heated through.

 You don’t want to boil it and be gentle if heating through on its own.



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