The zucchini yield is high, daytime temperatures hover around 90 degrees. Summer is on.
Cooking goals: simplicity of prep, use as much zucchini as possible, don’t heat up the house. The zucchini and other veggies were roasted for this quick bite. Grilled veggies would have been great too, but we are between grills at the moment. (What??) Zoodles are on the menu frequently as well.
This ultra-fast coconut curry sauce will amaze. Our friend who doesn’t even like curry deemed this sauce tasty, it’s that good! Pour over roasted, sauteed, or grilled vegetables, sweet potatoes, white potatoes, rice, quinoa, beans, lentils, other proteins.
If making rice, start that first, then roast the vegetables, then prepare the sauce while vegetables are roasting.
Beyond Better Coconut Curry Sauce
Prep time: maybe 5 minutes. Serves 2-4.
1/3 cup Beyond Better Original Sauce Mix (Spice lovers: use some or all Spicy Queso)
1/2 cup water
2/3 – 1 cup coconut milk
Pinch or 2 of coconut sugar
2 tsp curry powder
Squeeze of fresh lime juice
Garnish with toasted coconut, and Sriracha, if desired.
Combine Sauce Mix powder, water, 2/3 cup coconut milk, coconut sugar and curry powder in saucepan over medium heat. Bring to a boil, stirring as needed so it doesn’t stick to the pan. Boil for a few seconds to thicken the sauce. Remove from heat, squeeze a wedge of fresh lime into the sauce and stir. Add more coconut milk if needed or wanted to make sauce more pourable, and Pour It On!
To Roast Vegetables:
Preheat oven to 425 degrees F.
1. Chop the vegetables into chunky-sized bites
2. Dump on a baking sheet
3. Drizzle with oil of choice
4. Sprinkle with freshly ground black pepper and a bit of salt
5. Toss around in the pan, arrange in single layer for best results
6. Bake for 15 minutes
7. Flip with Spatula
8. Bake for another 10 minutes
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