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! :)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4Oqna6HtOQPPa-URm3nVK96xgpDIWppQ-f9hdTaMEyX91KD3iMSrNvXCX70Ap19umL64nAmJPAN_qevlvZy-tes1TxU3FdmtsOHRYNNcsaaFqupzhnw8eMoM4P2zRL1frZCdXmLLfwrk/s320/100_0634+aspargus+curry.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJWwqmye_UvUt8SnHsZ9jxcRqiFubJr2BK3k-OpkunFMqYsc4Ap2c4X61_DrzXM-vgowcJvwHiXF-o559KBUnOjgUiTSYygOSzzdK4IwkvffiIgCrUwfwDW6a3-SchhtYp1yFaR6fAQMh/s200/100_4289.jpg)
Then add the asparagus and saute for 2 minutes. Next and your dry spices and cook for 30-45 seconds.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ5pog5BMTHVYSktiYiRjvECKCJyegINy6NhEa62XDysLdGNXBRwf0x-qxRRBIR9WuBCvXLtyUgo1ga16YWTYzqBBKMPgMGXFRORAcS3dXlIfjnUUv8Ag8J8cliRGh_8BvKfpHh1e9ih_/s200/100_4291.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRXEVkwy66BG9NY7a7TiFR2XFh74HUzPC0wqrbSoltQBLnq_obe2SAIQ4JAIlTFORz0Lm3k4CnG4KLuMFbNk3TjfE_ZD8vtCyh7tYhHse64C45HPMwL4hxgr9sVhtXbdJPQkpzu8NYNwc/s200/100_4292.jpg)
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:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPA4m-wJv5n7DY09aDBXY60ZI9jR7DZ3PNeqNkao3mfYJrsPay96KEASkMVqQJfOK9sd6L79SQq3MC2Gb-7uL4844MmlOe-EK6QyqGMBioQj3Urc7mL5WBGjn8FzD51tay4SySp72VhmGH/s200/100_0637.jpg)
Next add your cumin and mustard seeds. Fry for another few minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJWwqmye_UvUt8SnHsZ9jxcRqiFubJr2BK3k-OpkunFMqYsc4Ap2c4X61_DrzXM-vgowcJvwHiXF-o559KBUnOjgUiTSYygOSzzdK4IwkvffiIgCrUwfwDW6a3-SchhtYp1yFaR6fAQMh/s200/100_4289.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOM4V9lFw15RmjqoVuf9CRn0jXncYUlxrFHjZMM4mFP5c17T3M2fu9qRRsNWJTXn_iXJB1jiZfUC4HLmawigFCm8qoEHpnWyFnDy-VaN6jgeoJYmnGglK2570vBPK1wO8SuImcYsrXfz8/s200/100_4290.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ5pog5BMTHVYSktiYiRjvECKCJyegINy6NhEa62XDysLdGNXBRwf0x-qxRRBIR9WuBCvXLtyUgo1ga16YWTYzqBBKMPgMGXFRORAcS3dXlIfjnUUv8Ag8J8cliRGh_8BvKfpHh1e9ih_/s200/100_4291.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRXEVkwy66BG9NY7a7TiFR2XFh74HUzPC0wqrbSoltQBLnq_obe2SAIQ4JAIlTFORz0Lm3k4CnG4KLuMFbNk3TjfE_ZD8vtCyh7tYhHse64C45HPMwL4hxgr9sVhtXbdJPQkpzu8NYNwc/s200/100_4292.jpg)
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.