Sauce for Coronation Vegetables (Vegan)

jean-paul de ronne

jean-paul de ronne

15th December 2010
jean-paul de ronne

Sauce for Coronation Vegetables (Vegan)

The sauce, although with a coconut twang, tastes just like the sauce used in coronation chicken. The bonus is this is ideal for vegans, and a lot lower in calories. To add an uplift, serve with Yellow chilli Jam. Enjoy!

Created by Jean-Paul De Ronne


  • 1 tin Coconut milk
  • 1/4 block Creamed Coconut
  • 1 1/2 dessert spoons Mango Chutney
  • 3/4 dessert spoon Curry Powder
  • 1/4 dessert spoon ground Coriander
  • 4 peeled and blanched Chestnuts chopped
  • Zest of 1 Lime Juice
  • 1 Lime
  • Pinch salt
  • Pinch Pepper


Add all the ingredients into a pan and place on the stove on a low temperature.
Heat until coconut block has melted and the mix starts to bubble.(stir often to ensure it does not catch)
Add arrowroot mix until a mayonnaise type consistency is obtained. Remove from heat and allow to cool.
We use Aubergine, Onion, Butternut Squash, Courgette and Peppers which has been previously oven roasted with a glug of rapeseed oil and fresh herbs. This works wonderfully as a cold sandwhich filling or a warmed jacket filling.

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