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Coconut Curry Sauce For Veggies |  Vegetable/Fruit 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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