Thursday, March 29, 2012

Asparagus Curry -Sri Lankan Style

 I am still enjoying the abundance of asparagus while it is in season.  I have paired asparagus with pasta, with eggs in a frittata and now it's time for the asparagus to meet curry.  This curry exceeded my expectations. I have never eaten curried asparagus, but I don't see why because it is simply delicious.  This dish paired wonderfully with a mild lentil curry and rice. I used coconut milk and made it vegan so I enjoyed a completely vegan lunch. I am not a vegetarian, but eating curry makes vegetarianism or veganism very easy.  Vegetables, Spices and Coconut milk... otherwise known as win, win, win! :)

1lb of fresh asparagus sliced
12-15 curry leaves
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1 cinnamon stick
1tsp of fennugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
1/2 tsp of sugar
1/4 tsp of turmeric powder
Red chili powder (to taste)
1/2Tbs of curry powder
salt to taste
1/2 tsp of vinegar (optional)
1cup of coconut milk (or cow's milk if you prefer)
1/4 cup of water

Heat 1 Tbs of canola oil in a large frying pan on medium-high heat.  Once heated, add the onions, chilies, curry leaves, cinnamon stick and fenugreek seeds.   Fry for a few minutes until onions become tender.
Next add your cumin and mustard seeds.  Fry for another few minutes.

Then add the asparagus and saute for 2 minutes.  Next and your dry spices and cook for 30-45 seconds.

Add the coconut milk and water.  Cook for 5-7 minutes until the asparagus is tender and the gravy has mostly been absorbed by the asparagus.  Taste for seasoning and serve. Enjoy.

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