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Coconut Vegetable Curry

Ingredients

  • 3 teaspoons curry powder
  • 2 cups Thai coconut milk
  • 1 bunch asparagus, cut into 3 to 4-inch pieces
  • 2 cups cauliflower, cut into small florets
  • 1/2 cup carrots, peeled, cut diagonal into 1/4-inch thick slices
  • Olive oil
  • 1 small onion, diced small
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sugar
  • Salt and pepper

Prep Time:

20 minutes

Cook Time:

30 minutes

Serves:

4

A vibrant medley of asparagus, cauliflower and carrots served in an aromatic coconut curry sauce seasoned with fresh ginger.

Why Try? This recipe offers you a great way to enjoy traditional Indian curry at home.

Foodie Byte: A traditional Indian curry is a blend of coriander, turmeric, cumin, garlic and any number of other spices. This curry is especially delicious served over steamed basmati rice.

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Preparation

  1. In a small saucepan heat 2 tablespoons olive oil over medium heat. Add onions, ginger, curry powder and sugar and sauté for 2 minutes. Add coconut milk and simmer for 10 minutes. Salt and pepper to taste.
  2. In a large stockpot bring water to a boil. Plunge asparagus, cauliflower and carrots into boiling water briefly and then into cold water to stop the cooking process. Drain.
  3. Add asparagus, cauliflower and carrots to the sauce.
  4. Serve warm.

Nutritional Information

Calories 349, Carbohydrates 17g, Fat 31g, Fat Calories 282, Fiber 5g, Protein 6g, Saturated Fat 22g, Sodium 43mg. Daily Values: Calcium 74.98mg 8%, Phos 206.18mg 21%, Copper 0.52mg 26%, Zinc 1.52mg 10%, Panto 0.9mg 9%, Biotin 2.49mcg 830%, Iodine 0.35mcg 0%, Magnesium 83.59mg 21%, Iron 6.95mg 39%, Vitamin B6 15%, Vitamin C 59%, Vit E-a-Toco 9%, Vitamin A 59%. Percent Daily Values are based on a 2,000 calorie diet.