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
Coconut Vegetable Curry
SERVINGS
4
PREP TIME
20 mins
TOTAL TIME
50 mins
by 2  people
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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
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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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