Cool Coconut Curry Zucchetti

A deliciously vibrant, semi-raw, guilt-free creamy curry sauce that makes a great base for zucchini noodles, kelp noodles or cauliflower rice and fresh veggies for a cool and light summer stew.

Cool Coconut Curry Zucchetti
⁣by Sarah Farsh July 7th, 2019

• 1 can organic 365 coconut milk ⁣
• 1 tbsp frontier curry Indian powder ⁣
• 1 tsp turmeric ⁣
• 1 tsp @bragglivefoodproducts Liquid Amino Acids 
• 3-4 pitted dry dates ⁣
• 1/2” fresh ginger root ⁣
• 4 cloves fresh garlic ⁣
• 1 tsp onion powder ⁣
• zucchini noodles⁣
• garnish: heirloom tomato slices, fresh cilantro, raisins, green peas, Maldon sea salt flakes, crushed black pepper corn 

In a VitaMix or hi powered blender, blend coconut milk, spices, garlic, ginger and dates together to make coconut curry sauce. Poor sauce into a bowl and add zucchini noodles and garnish ingredients, end with more sauce on top.More plant-base recipes at dragongirl.net/nourish