Roasted Squash Quick Curry
You might be surprised how easy it is to make a decent curry - it's even easier with Spicemode's curry sauces.
- 1 can coconut milk
- roasted vegetables (chopped to eating sized chunks)
- 3-4 tablespoons Spicemode curry sauce
- 1 onion (minced, optional)
Saute an onion (optional), add 3-4 tablespoons of your curry sauce of the week (we're almost finished with our Golden Madras sauce, it would last way longer but we eat it with crackers and raw veggies, too). Let things simmer a bit.
Add your can of coconut milk. Let it simmer on super low heat.
While all this cooks, roast some veggies, drizzled with coconut oil and some salt. Combine. Let it simmer a while. It's that simple! We used some Koginut squash for our roasted veggie portion. Add salt if you'd like! Maybe throw in some tofu from Phoenix bean?