This spring vegetable coconut curry bowl has a colorful medley of asparagus, snow peas and carrots in a mild and fragrant coconut curry sauce. It is perfect served with rice, noodles or quinoa.
Feel free to use whatever vegetables you have on hand. Cauliflower, broccoli, mushrooms, peas and cooked sweet potato would all be great in this curry. For extra protein, throw in a handful of tofu cubes
The curry recipe is dairy-free, but creamy at the same time. The secret ingredient here is nut butter. A few spoonfuls of almond or cashew butter make the curry deliciously rich and thick.
Ingredients for the Curry – 1 tablespoon cooking oil (feel free to use your favorite flavor), 1/2 small onion, sliced, 3 garlic cloves, chopped1 1/4 tablespoons mild curry powder. I like Frontier curry powder.1 cup coconut milk, 1/2 cup of carrots, cut into 3/4 inch chunks, 16 asparagus spears, tough ends removed and cut into 1 inch pieces, A handful of snow peas (about 12), 3 teaspoons almond or cashew butterSalt
Heat oil in a medium saucepan. Add the onion and garlic and cook on medium heat until the onion is transcluscent.
Sprinkle curry powder over the onion, give it a quick stir and immediately pour in the coconut milk, 1 1/2 cups of water and salt. Bring to a boil.
Once the curry comes to a boil, add the carrot chunks and continue boiling for one minute.
Add the snow peas and asparagus and boil one more minute or until the asparagus is cooked, but still bright green and crisp.
Stir in almond or cashew butter.
Serve hot over cilantro rice.