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Coconut Vegetable Curry

  • 4servings
  • 30minutes

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Source: www.foodchannel.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 teaspoons curry powder

  2. 2 cups Thai coconut milk

  3. 1 bunch asparagus, cut into 3 to 4-inch pieces

  4. 2 cups cauliflower, cut into small florets

  5. 1/2 cup carrots, peeled, cut diagonal into 1/4-inch thick slices

  6. Olive oil

  7. 1 small onion, diced small

  8. 1 tablespoon fresh ginger, grated

  9. 1 tablespoon sugar

  10. Salt and pepper

Instructions Jump to Ingredients ↑

  1. In a small saucepan heat 2 tablespoons olive oil over medium heat. Add onions, ginger, curry powder and sugar and sauté for 2 minutes. Add coconut milk and simmer for 10 minutes. Salt and pepper to taste.

  2. In a large stockpot 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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