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
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.