Coconut Curry Sauce 2 cans full fat coconut milk 4 tbsp organic unsweetened shredded coconut 4 tsp pureed ginger 2 tbsp yellow curry powder ½ tsp herbamare (or sea salt)
Mix all ingredients in a saucepan and bring to a light boil. Simmer on low, stirring frequently until it thickens to a gravy. Blend on high until smooth.
Butternut Squash Spaghetti Peel and de-seed butternut squash. Use a spiraler to turn the butternut squash into spaghetti noodles.
Heat 1 tsp of coconut oil or avocado oil in a wok or frying pan; lightly sauté spirals to desired consistency.
Add veggies of choice; we like spinach, carrots sweet peppers.
Add coconut curry sauce to taste.
