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From www.food-centric.com
Mix with 2 pounds of diced, cooked chicken, boil with diced vegetables, or serve simply over quinoa.
Ingredients
 coconut milk1 can
 agave or honey2 tbsp
 curry powder1 tbsp
heaping, or 2 teaspoons curry paste
 cumin 1/2 tsp
 cinnamon1 tsp
heaping
 salt and pepper
to taste

cookware

2 1/2 quart (or larger) pot
whisk
measuring spoons
1
Open the can of coconut milk and scoop off the coconut cream that floats to the top (about 3/4 of can), leaving the coconut water on the bottom (about 1/4 of can), and place in pot.
2
Whisk in all ingredients and bring to a soft boil (medium to medium-high setting) on a stove.
3
Add salt and pepper to taste.
4
Serve hot over your favorite proteins and/or vegetables or chill for later use.
Notes

Let coconut sit for at least 4 hours to allow cream to float to top and water to settle to bottom, or chill overnight in the refrigerator.

Garlic, chili pepper flakes, fresh herbs and other ingredients can be used to kick it up a notch!

This sauce is very versatile and can be poured over or mixed into proteins/vegetables that are already cooked.

This sauce can also be used in larger quantities to cook raw proteins/vegetables in a large pot on a stove, oven, slow cooker, or pressure cooker.

Excess coconut water can be used in juices and smoothies, or to boil your favorite vegetables, proteins, and grains/quinoa.

Nutritional Info

Serving Size: 11 oz
Gluten, dairy and corn starch free, low glycemic index