Tuesday, April 22, 2014

Asparagus and Mushroom Curry

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.

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
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.


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.

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.
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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