Recipe courtesy The Food Channel.
2 tablespoons olive oil
1 small onion, diced small
1 tablespoon fresh ginger, grated
3 teaspoons curry powder
1 tablespoon sugar
2 cups Thai coconut milk
Salt and pepper
1 bunch asparagus, cut into 3- to 4-inch pieces
2 cups cauliflower, cut into small florets
½ cup carrots, peeled, cut diagonal into ¼-inch thick slices
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. Season with salt and pepper to taste. In a large stockpot, heat water to a boil. Plunge asparagus, cauliflower and carrots into boiling water briefly and then into cold water to stop the cooking process. Drain. Add asparagus, cauliflower and carrots to the sauce. Serve warm.