Recipe courtesy of Cheryl Smith

Sauteed Vegetables in Coconut Curry Sauce

  • Level: Intermediate
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 2 to 4 servings
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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. 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.

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