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

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

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.

No additional tips available.

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

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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.

Sauteed Vegetables in Coconut Curry Sauce

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