- 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
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.
* 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.