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.