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
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:
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.
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

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:



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.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
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