Sauteed Vegetables in Coconut Curry Sauce

• 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.
2. Add coconut milk, and bring to a simmer.
3. Cook the sauce for about 10 minutes over low heat.
4. Season the sauce with salt, and pepper.
5. Heat a saute pan over medium heat.
6. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes.
7. 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.
8. Add the tomatoes to the pan, just to warm, and season, to taste.

olive oil, onion, fresh ginger, curry powder, sugar, coconut milk, kosher salt, freshly ground black pepper, medium asparagus, cauliflower, cherry tomatoes

Taken from www.foodnetwork.com/recipes/sauteed-vegetables-in-coconut-curry-sauce-recipe.html (may not work)