Zucchini Coconut Sauce

This is a very versatile sauce that can be used as a pasta sauce, served over rice, with lentils etc. exceptionally good with seafood or tofu.

If using large zucchini, seed and dice into bite size pieces. Will need approximately 8 cups. Drizzle with oil of choice, season with your favorite seasonings ( I use cumin, garam masala, and red pepper flakes ). Toss and spread on a pan. Roast in a 400°F oven for 15 min.

While zucchini is roasting, slice 1 large Spanish or sweet onion. Using a large pot, add a bit of oil and sauté onion until soft. Add roasted zucchini and continue to cook adding 2 cans coconut milk. Simmer for 10 to 15 min. stirring occasionally. Serve as is or puree into a nice creamy sauce for pasta.