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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  • 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 
  • 2   cups 
    Thai coconut milk
    Salt and pepper
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.
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.
Add asparagus, cauliflower and carrots to the sauce.
Serve warm.
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