A rich creamy sauce that goes well with rice and stuffed pimply squash.  

1 x 270ml can of coconut cream

2 – 3 tblsps of tahini
A handful of poppy seeds.
½ dozen button mushrooms
Thyme 1 - 2 tsps
Salt and pepper

·       Fry garlic, poppy seeds and mushrooms until the shrooms are soft.
·       Add the coconut cream, tahini, thyme and salt and pepper.
·       Cook for five to ten minutes so the flavours mix well and stir the tahini through thoroughly to thicken the sauce.
·       Note: the tahini can make this sauce very rich so you may like to add it a little at a time.

Add sultanas to sweeten it up.

Serving suggestions:
Stirred through jasmine rice and / or ladled over stuffed veggies.  Or steamed or baked vegies... well, it's just a great sauce. :)