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Recipe courtesy of Cheryl Smith

Show: Date Plate

Episode: Riverside Tavern - Knoxville, TN

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Total:: 45 min
Prep:: 20 min
Cook:: 25 min

Yield:: 2 to 4 servings

Level:: Intermediate

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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Sauteed Vegetables in Coconut Curry Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 2 to 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