Chia can provide beautiful superfood qualities and taste great too.

In this recipe, simply cook the seasonings prior to adding coconut milk and water.

1 Tsp Jeera Powder

1 Tbsp Tumerica Powder

1 Tsp Coriander or even better the Coriander Leaves

1 Red Chilli
(for extra heat add one more chilli)

Salt to Taste

1 Tbsp Oil

1/2 Tin of Coconut Milk

2 Tbsp Water

1 Tbsp Milled Chia Seeds


Place a Pan on medium heat, add the oil.

As it warms, add the jeera powder and let it cook out for at least 30 seconds to minute but not until it burns.  Add the water to prevent burning and make a sort of paste by adding all the remaining tumeric, coriander and chilli to bring out the flavours.  Add the milled Chia Seeds so it can absorb the flavour.

Cook it on a light simmer for about 1 minute then add salt to taste and coconut milk.

Note, if you DO NOT cook the seasonings you will have a grainy uncooked texture and may end up with a tummy ache!

Once stirred and cooked with a satisfactory flavour, add any garlic or onions that you wish.

To get a smooth sauce, remove from the heat and cool for a little while (3 minutes or so) then blend in a blender to smooth out the sauce perfectly.  Voila!

Curry Chia Sauce