Baked Vegetable Curry

2 large stocks of Broccoli,

4 zucchini cut into matchsticks,

3 green onions chopped

1 cups of mushrooms chopped,

1 bunch of asparagus chopped

Sauce:
Blend the following ingredients in a blender:

1 can organic light coconut milk 

1 Tablespoons almond butter

 1 piece of fresh ginger grated

1/2  tablespoon low-sodium Tamari

1 teaspoon red curry paste

¹⁄₂ clove garlic

Place vegetables in a pyrex container and pour sauce over. Cover with parchment paper. Bake for 40 minutes at 400 degrees.
Serve with fresh basil over rice, konjac noodles or braised kale.