Coconut Curry Sauce

This is one of my favorite recipes, and I make it at least once a month, dividing it into three different containers for at least 9 separate meals. I can't get enough of it and have to refrain from eating the whole recipe straight through. There's a teensy kick from the spices, but nothing to take note of, so if you'd like to add more curry, be my guest. Please cater this recipe to your preferences and make it your favorite too.

3 tablespoons coconut oil
1 small onion, chopped
2 cloves garlic, peeled and chopped
1/2 teaspoon cumin
3 tablespoons curry
3 tablespoons kuzu
3 cups vegetable broth
1/2 cup chopped cilantro
1 can coconut milk (approximately 13.5 ounces)
Sea salt to taste

Optional:
Cauliflower, sliced
Broccoli, sliced
Zucchini, chopped
Carrots, sliced
Sweet potato, chopped
Any other yummy veggie or green you're in the mood for

Heat oil in medium sauce pan or large frying pan. Add onion and garlic, and cook for 5 minutes, or until soft. Add spices and cook for 1 minute. Add kuzu (natural thickener) and stir, breaking up the kuzu chunks with wooden spoon. Pour vegetable broth into mixture and then add cilantro and coconut milk. Stir and then let simmer about 20 minutes. Freeze however much you'd like.

Add vegetables to curry and simmer until vegetables are soft. Serve over brown or wild rice.