Yellow Curry with Zoodles

Yellow Curry with Zoodles

1 Tbsp coconut oil
1 medium yellow onion, thinly sliced (cone #2)
1 Tbsp garlic (Cone # 1)
1 Tbsp ginger (Cone #1)
3 13.5 oz cans coconut milk
3 T yellow curry paste, plus more to taste if desired
1 Tbsp plus 2 tsp Better Than Bouillon No Chicken Base
1/2 C water
1/2tsp turmeric powder
2 Tbsp maple syrup or coconut sugar

optional garnish: cilantro
Place coconut oil in heavy bottomed medium pot over high heat. Add onions. Season with salt and pepper. Reduce heat to medium and cook for about 10 minutes until onions are tender, stirring frequently. Add coconut milk and reduce heat to low. Whisk together the yellow curry paste and the No Chicken Base in 1/2 cup water in a medium sized bowl. Add to the curry, along with the turmeric and maple syrup.  Simmer for 10 minutes. Add approximately 6 cups steamed veggies or cooked protein of choice. Serve over basmati rice or cauli-rice. Garnish with cilantro if desired.  Vegetable options: serve with zoodles zucchini or yellow squash.

 

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