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

12 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.

Recommended Posts

Please contact us and we will get back to you shortly.

Not readable? Change text. captcha txt

Start typing and press Enter to search