Spring is my favorite season. Yes, I love the flowers and beautiful weather, but I also love when fresh asparagus comes into season. Right now it's everywhere in the grocery stores. I bought several bunches of asparagus and decided to pair it with some mushrooms for a fantastic curry. We ate this with my
Basic Lentil Curry, rice and a few other curries. I can't wait to buy more asparagus to play with and make this dish again.
Ingredients:
1lb of fresh asparagus sliced
1/2 lb (8oz) sliced mushrooms
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
1/2 tsp of turmeric powder
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4Oqna6HtOQPPa-URm3nVK96xgpDIWppQ-f9hdTaMEyX91KD3iMSrNvXCX70Ap19umL64nAmJPAN_qevlvZy-tes1TxU3FdmtsOHRYNNcsaaFqupzhnw8eMoM4P2zRL1frZCdXmLLfwrk/s320/100_0634+aspargus+curry.jpg)
Red chili powder (to taste)
1Tbs of curry powder
salt to taste
1tsp of vinegar (optional)
1cup of coconut milk (or cow's milk if you prefer)
1/4 cup of water
Note: When working with asparagus remember to cut the bottom portion that is to tough to eat.
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPA4m-wJv5n7DY09aDBXY60ZI9jR7DZ3PNeqNkao3mfYJrsPay96KEASkMVqQJfOK9sd6L79SQq3MC2Gb-7uL4844MmlOe-EK6QyqGMBioQj3Urc7mL5WBGjn8FzD51tay4SySp72VhmGH/s200/100_0637.jpg)
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. Then add your cumin and mustard seeds. Fry for another few minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyQn1sntwjli2Gpgk0gud6oY2fqWTUIn9hlb05Z6houTzpCcctx89YUZsAZClVd5SdfsW7YNO9AfT1GQWenIkAErOGEpXh-pZmtzSZSvJ8utT7vXPGDStgky34rA4wQrxpD_KSMQRuWI/s1600/100_8844.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYydKlNDhATnzO6EWcn0YFIzqPqxDUStpvzL0XKLHxQsX6GzCgc7cu-tKa24Xt3lf8ppHi22FakfyPBAM8LOo_TWhfiS73PKnRZMOruXDQp0DqOq7aGF67b3fpjP2adXa99vaFU4SzyE/s1600/100_8847.jpg)
Then add the sliced mushrooms. and saute for 3-4 minutes. Next add the cut asparagus and salt to taste then saute for another 2 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSKz_HSinVi62yF0kmaBzwTSSQ_28e-f50ZzkstQLp-gKxucAf39AEPtPg5QFLF0AQe5EUvNHrrEPft-k_T8NsvKTVZmsTj8k9qaIYhmGonSflrvA8vGUvKJzbb7Dqub-vGS6A_qp0-M/s1600/100_8854.jpg)
Finally add the red chili powder, turmeric, curry powder, sugar, vinegar and water then cook for 10 minutes. Finish off with the coconut milk and cook for another 5-7 minutes. Taste for salt and seasoning. Serve as part of a rice and curry meal. Enjoy.
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