Vegan Red Curry Zucchini Noodle Bowls

Red Curry Sauce:

• 1 14-ounce can full fat coconut milk
• 2 tbsp red curry paste
• 2 tsp fresh ginger peeled and grated
• 2 tbsp Coconut aminos  or liquid aminos
• 1 tbsp pure maple syrup

For the Bowls:

• 2 large carrots peeled and sliced
• 1/2 red bell pepper cut into matchsticks
• 1/2 bunch asparagus trimmed and chopped
• 1 small yellow squash chopped
• 2 medium zucchini squash spiralized

Toppings:

• 1 lime cut into wedges
• sesame seeds
• 3 green onions chopped
• fresh cilantro optional