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

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Servings: 4 servings
Prep Time: 20 mins
Total Time: 50 mins
Related Categories: Asparagus, Carrots, Cauliflower, Quick and Easy, Vegetarian
 
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Ingredients
  • 1  bunch
    asparagus, cut into 3 to 4-inch pieces
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  • 2  cups
    cauliflower, cut into small florets
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  • 1/2  cup
    carrots, peeled, cut diagonal into 1/4-inch thick slices
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  •  
    Olive oil
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  • 1 
    small onion, diced small
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  • 1  tablespoon
    fresh ginger, grated
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  • 3  tablespoons
    curry powder
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  • 1  tablespoon
    sugar
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  • 2  cups
    Thai coconut milk
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  •  
    Salt and pepper
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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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