Coconut Vegetable Curry
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.
Recipe from The Food Channel
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
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
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.