Veggie Coconut Curry (Entree, sauce)

Veggie Coconut Curry

Ingredients

·         ¼ cup of diced eggplant

·         ¼ cup diced zucchini

·         ¼ cup diced red bell pepper

·         ¼ cup diced onion

·         ¼ cup diced radishes

·         ¼ cup diced tomatoes

·         ¼ cup diced baby bella mushrooms

·         2 handfuls of spinach

·         2 tbsp olive oil

·         Splash of soy sauce

·         1 tbsp red pepper flakes

·         Lemon zest

·         1 ¼ tbsp curry powder

·         1 tsp minced garlic

·         1 can of coconut milk (a little over 1 cup)

·         2 teaspoons of non-sugar mixture (granulated honey, stevia, and granulated maple syrup)

·         ¼ tsp Himalayan salt

·         Top with shredded or chopped fresh basil or cilantro

     Saute veggies, olive oil, soy sauce, Himalayan salt (which is much healthier for you than regular salt and it is stronger too so don't go overboard), garlic,  lemon zest (to taste) and red pepper (add according to desired spiciness).

     Cook the veggies until they are "dead" which means super soft. (It helps to cover the pan for a while and let it soak in the moisture.) Then add remaining ingredients. Mix together and pour over brown rice or eat plain.

     SO GOOD I COULD EAT THIS 3 TIMES A WEEK AND NOT CRY ABOUT  IT! WOO HOO!