Vegetable Curry

Vegetable Curry

 

Vegetable Curry

(adapted from the recipe in the Peas and Thank You Cookbook)

Ingredients:

  • 1 tsp minced garlic
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1 cup small cauliflower florets
  • 1 cup sliced mushrooms, cut into bite-size pieces
  • 1 tbsp curry powder
  • 3/4 cup coconut milk

Directions:

  • Sauté garlic in a skillet over medium-high heat. Let it cook for 2 minutes, then add cauliflower and asparagus. Cook for 5 minutes, then add mushrooms. Cook for 3 more minutes. Drain vegetables in a colander.
  • In the same skillet, heat curry powder and coconut milk over medium heat until simmering. Add vegetables and simmer for 3 more minutes, letting vegetables absorb the mixture. Remove from heat… Enjoy!
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