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! :)
Ingredients: 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
Directions:
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.
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
Directions:
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.
