Thursday, April 16, 2015

Asparagus Curry -Sri Lankan Style (Throwback Thursday)


 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 eating vegetarian or vegan 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)
2-3 small sweet peppers (optional)
1 cinnamon stick
1tsp of fenugreek 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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  1. What a great idea to use asparagus in a curry. It looks delicious, but then again all of your curries look delicious, Ramona. I love the way you often include a stem of curry leaves in your photos. I wish that I could find them here in Salt Lake. We have a strong cultural base to support several nearby stores that sell almost any ingredient I need EXCEPT curry leaves. Anyway, thanks for sharing another one of your wonderful curry ideas. You are so ingenious when it comes to elevating vegetables to gourmet status.

  2. Tons of flavor that I need in my life!


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