| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 634 |
| Total Fat | 65 g |
| Saturated Fat | 27 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 652 mg |
Reviews
I wasn’t sure what to expect, but I was so impressed (and so was my wife). Easy peasy, incredibly delicious, and as one reviewer said, it is probably great with chicken and other foods. I’d really wait til you’re almost done before you put in the tomatoes..and yes, cut the cherry tomatoes in half. I couldn’t stop eating this stuff. I also used yellow pepper and zucchini.
I found that the amount of onion advised it too much and makes the entire curry taste like only onions. Using less onions was better and adding 1 cup water (on top of the coconut milk, not instead of) made sure that the curry wasn’t too strong. I also found that simmering on medium for 10 minutes was better than low because on low the powder did not cook through the liquid, it only settled to the bottom.
Easy recipe. It ended up being OK, but nothing to write home about. A bit on the sweet side.
One of my pet peaves is a recipe that doesn’t include all of the ingredients in the instructions section. With this one I’m still wondering what to do with the rest of the sauce that I didn’t add to the cooked vegetables. (There was more than 1/2c of curry sauce.)
YES THIS WAS A NICE SIDE DISH…FOR CHRISTMAS THE GREEN ASPARAGUS.WHITE CULIFLOWER. AND THE LIL RED CHERRY TOMATOES.. I DO RECONMEND CUTTING THE CHERRY TOMATOES IN HALF..SO THAT THEY ABSORBE SOME OF THE SAUCE.. I THINK THE SAME SAUCE.. PLAYED WITH A LITTLE BIT WOULD WORK OVER CHICKEN AND BABY BACK RIBS… INSTEAD OF A HIGH SUGAR CALORIE BBQ SAUCE…
It was a simple and easy recipe…but I like my curry a little spicy so I added a little red chilli powder in the gravy and it was great.