Green Curry Sauce (serve over Zoodles with Melted Tomatoes)
1 tsp coconut oil
1 medium yellow onion, thinly sliced (cone #2)
1 Tbsp garlic (Cone # 1)
1 Tbsp ginger (Cone #1)
2 13.5 oz cans coconut milk
2 T green curry paste, plus more to taste if desired
1 Tbsp Better Than Bouillon veggie
1/2 C water
2 Tbsp maple syrup or coconut sugar
5 kaffir lime leaves
cilantro, chopped, for garnish

5-7 zucchini – cone #2 zoodles
1 basket baby- tomatoes sliced cooked down for 2 min.

Place coconut oil over medium pot over high heat. Add onions. Season with salt and pepper. Reduce heat to medium and cook for about 10 minutes until onions are tender, stirring frequently. Add coconut milk and reduce heat to low. Whisk in remaining ingredients. Simmer for 10 minutes. Yield: 7 cups

—- Visit Saladmaster Foodture blog for more tasty vegan recipes

Subscribe to the newsletter

For recipes and healthy lifestyle tips