Asparagus Coconut Curry
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
4 servings
-
Calories
412 kcal
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Cuisine
Indian
Asparagus Coconut Curry
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Creamy asparagus curry with coconut milk and sweet potatoes is a "must-cook" dish every spring. Probably the most aromatic and comforting way of serving asparagus.
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Ingredients
- 2 tablespoons coconut oil
- 1 onion
- 3 garlic cloves
- a large piece of ginger as big as a thumb
- 2 tablespoons garam masala Notes 1, 2
- 2 teaspoons paprika powder
- 1 teaspoon ground turmeric
- 1 teaspoon sugar
- 1 can coconut milk 400 ml/ 13.5 oz
- 2 ½ cups vegetable stock
- 1 large sweet potato
- 2 medium carrots
- 1 lb green asparagus
- 1 cup frozen peas defrosted, 165 g
- 1 lime
- ¼ teaspoon fine sea salt or Kosher, more to taste
Instructions
- Chop the onion and set it aside. Grate the garlic and ginger and set them aside separately from the onions.1 onion + 3 garlic cloves + a large piece of ginger
- Saute: Heat the coconut oil in a large pot. Add the onions and cook until translucent, 3-4 minutes. Add the garlic, ginger, garam masala, paprika powder, turmeric, and sugar, and stir for about half a minute.2 tablespoons coconut oil +2 tablespoons garam masala + 2 teaspoons paprika powder + 1 teaspoon ground turmeric + 1 teaspoon sugar
- Simmer: Pour in the coconut milk and the vegetable stock, bring everything to a simmer and cook for about 5 minutes.1 can coconut milk + 2 ½ cups vegetable stock
- Chop: In the meantime, peel and chop the sweet potato and carrots into cubes. Set aside. Remove the woody ends of the asparagus (freeze to use for a vegetable broth on another occasion) and cut the asparagus into mouth-sized pieces. Keep the asparagus heads separated; they will need a shorter cooking time.1 large sweet potato + 2 medium carrots + 1 lb green asparagus/ 450 g
- Cook: Add the sweet potato and carrots to the pot, bring to a boil again, and cook for about 10-12 minutes or until the potatoes are almost done (check; it depends on their size). Add the asparagus stalk pieces and cook for another 5 minutes or so until the potatoes are soft and the asparagus is cooked but still has a little bite. Next, add the peas and the asparagus tips and simmer for 2-3 more minutes.1 cup frozen peas/ 165 g
- Adjust: Add the juice of about half a lime and salt to taste. Taste again and adjust the taste with either more lime juice or some sugar according to your liking. I liked this to be a bit tangy, so I added a bit more lime juice. Serve with rice. 1 lime + ¼ teaspoon fine sea salt
Notes
- Garam masala: Bought garam masala is perfectly fine if you can get it.
- Homemade garam masala: Toast 1 tablespoon coriander seeds + 1 tablespoon cumin seeds + 1 teaspoon peppercorns + 3 cloves + the seeds from 3-4 cardamom pods + a pinch fennel seeds + ½ teaspoon caraway seeds + 2 dried bay leaves + 1-2 dried chilies + a small piece of cinnamon + ½ teaspoon chunk of whole nutmeg. Let cool and grind with a spice grinder. Keep it in a jar in a dark place.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
412kcal
(21%)
Carbohydrates
36g
(12%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
Sodium
1017mg
(42%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 412kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 1017mg | 42% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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