Coconut Vegetable Curry
Recipe from The Food Channel

A vibrant medley of asparagus, cauliflower and carrots served in an aromatic coconut curry sauce seasoned with fresh ginger. Never tried to make Indian curry at home? This recipe offers you a great opportunity to try.


Coconut Vegetable Curry

by 2  people


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Servings: 4
Prep Time: 20 mins
Total Time: 50 mins
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Ingredients
  • 1   bunch 
    asparagus, cut into 3 to 4-inch pieces
  • 2   cups 
    cauliflower, cut into small florets
  • 1/2  cup 
    carrots, peeled, cut diagonal into 1/4-inch thick slices
  •  
    Olive oil
  • 1   
    small onion, diced small
  • 1   tablespoon 
    fresh ginger, grated
  • 3   tablespoons 
    curry powder
  • 1   tablespoon 
    sugar
  • 2   cups 
    Thai coconut milk
  •  
    Salt and pepper
Directions
1.
In a small saucepan heat 2 tablespoons olive oil over medium heat. Add onions, ginger, curry powder and sugar and saute for 2 minutes. Add coconut milk and simmer for 10 minutes. Salt and pepper to taste.
2.
In a large stock pot bring water to a boil. Plunge asparagus, cauliflower and carrots into boiling water briefly and then into cold water to stop the cooking process. Drain.
3.
Add asparagus, cauliflower and carrots to the sauce.
4.
Serve warm.
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