Ingredients:

1 large zucchini

1 large carrot

1 tbsp Artisana Coconut Oil

1 small onion, quartered

1 jalapeño pepper, seeded and minced

1/2 tbsp reduced-sodium soy sauce

1/2 inch slice fresh ginger

1 to 2 cloves garlic

2 tsp ground cumin

1/2 tsp ground coriander seed 1 cup hot water

2-3 tbsp Artisana Coconut butter

1 lime

1/4 cup chopped cilantro leaves

2/3 cup cooked instant brown rice

Preparation:

Peel and slice zucchini in large slices. Peel carrot and slice carrot in little pieces. Put Artisana Coconut oil in large skillet on medium high heat and sauté veggies, cooking 10-12 minutes. Combine onion, pepper, soy sauce, ginger, garlic, cumin and coriander in a blender or food processor. Pulse machine to make paste, thinning with a little water. Remove veggies from pan and set on paper towels to drain. Reduce heat to medium. Add curry paste to pan and cook, stirring, about 2 minutes, taking care not to burn. In a separate bowl, add Artisana Coconut butter to hot water and stir until well blended. Add Artisanan Coconut butter mixture to skillet and bring to a boil. Reduce heat and return veggies to pan. Cook, uncovered, at rapid simmer until veggies are tender and sauce reduces and thickens slightly, about 20 minutes. Squeeze the lime juice into pan and stir gently to blend. Garnish with cilantro and serve with rice.