Thai Coconut Tahini Curry
FOR THE TAHINI COCONUT SAUCE
- 1 cup coconut milk
- ½ cup Spice Society tahini
- ¼ tsp salt
FOR THE VEGETABLE STIR FRY:
- 3 tblsp Spice Society sesame oil
- 1 red onion chopped
- 1 head cauliflower chopped into florets
- 1 red bell pepper chopped
- 4 cups green beans trimmed and chopped
- 2 yellow squash chopped
- Spice society garlic
- salt and pepper to taste
- 2 cups cooked brown rice
Coconut Tahini Sauce
Add all ingredients for the sauce to a blender and blend until smooth. Place sauce in the refrigerator until you’re ready to use it so that it can thicken back up.
In a large saute pan, heat the sesame oil to medium-high.
Add the red onion to the hot pan and sauté 2 minutes, stirring frequently.
Add the cauliflower and continue stirring and sautéing until cauliflower begins to show some color, about 4 minutes.
Add the green beans, red bell pepper, garlic, liquid aminos, and salt and continue to sauté, stirring frequently, until all vegetables are cooked to desired level of doneness. In order to speed up the process, decrease the heat slightly, cover the pan and allow the vegetables to steam for a few minutes.
Serve with desired amount of tahini coconut sauce over brown rice