Sauteed Vegetables in Coconut Curry Sauce Recipe

Name: Sauteed Vegetables in Coconut Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Add coconut milk, and bring to a simmer.
3
Cook the sauce for about 10 minutes over low heat.
4
Season the sauce with salt, and pepper.
5
Heat a saute pan over medium heat.
6
Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes.
7
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.
8
Add the tomatoes to the pan, just to warm, and season, to taste.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Olive oil, 1 small onion, diced small, 1 tablespoon fresh ginger, grated, 1 1/2 tablespoons curry powder, and more.

Yes, Sauteed Vegetables in Coconut Curry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Vegetables in Coconut Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions