1 tsp curry powder
1 tsp numeric
1 clove garlic, peeled and minced
1/3 c coconut milk, full fat
1 T apple cider vinegar
1 T tamari
1/2 c organic creamy peanut butter (no added ingredients - just peanuts and maybe salt)
1/2 lime, juiced
Place all ingredients into a blender and blend until a smooth, thick sauce. Add a dash of water if sauce is too thick.
Scoop into a jar and refrigerate and use within a few weeks.
Paleo option: Replace peanut butter with cashew or almond butter.