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Coconut-Ginger Curry Noodle Bowl Sauce

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“This sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed broccoli, carrots and mushrooms and udon noodles. From The Grit Cookbook.”
READY IN:
20mins
SERVES:
4
YIELD:
4 1 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
  2. Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
  3. Remove from heat and serve over the vegetables, noodles and protein of your choice.

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