Sauteed Vegetables in Coconut Curry Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
olive oil |
1 small onion, diced small |
1 tablespoon fresh ginger, grated |
1 1/2 tablespoons curry powder |
1 tablespoon sugar |
2 cups coconut milk |
kosher salt |
freshly ground black pepper |
1 bunch medium asparagus |
2 cups cauliflower, cut into small florets |
1/2 cup cherry tomatoes, cut in 1/2 |
Directions:
1. In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.
2. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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