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Coconut Curry Sauce For Veggies | Vegetable Day
Ingredients
- Pam olive oil
- 1 teaspoon crushed red pepper flakes
- ½ tsp. of lemon juice
- 1 tsp. of garlic powder
- 1 to 1 ½ tablespoons curry powder
- 1 ½ cups water
- 2 tbsp. DaVinci sugar free coconut syrup
- 2 squirts of Braggs
- 2 teaspoons Splenda, or to taste
- ½ teaspoon salt, or to taste
- ½ cup chopped fresh basil leaves
- Xanthan gum for thickening
Directions
- heat a wok or skillet over medium-high heat
- squirt Pam, add pepper flakes, lemon juice, garlic powder, and curry powder and stir-fry until fragrant, about 15 seconds
- add the water, Braggs, Splenda, xanthan gum, coconut and salt
- whisk, until the sauce thickens slightly, about 1-1/2 minutes
- take away from heat and add the basil
- toss into veggies of your choice
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