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Asparagus Coconut Curry
5 from 10 votes

Asparagus Coconut Curry

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.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 servings
Calories: 412 kcal
Cuisine: Indian

Ingredients

  • 2 tablespoons coconut oil
  • 1 onion
  • 3 garlic cloves
  • ginger as big as a thumb, large piece
  • 2 tablespoons garam masala Notes 1, 2
  • 2 teaspoons paprika powder
  • 1 teaspoon Turmeric ground
  • 1 teaspoon sugar
  • 1 can coconut milk 400 ml/ 13.5 oz
  • 2 ½ cups vegetable stock
  • 1 sweet potato large
  • 2 carrot medium
  • 1 lb asparagus green
  • 1 cup peas defrosted, 165 g, frozen
  • 1 lime
  • ¼ teaspoon salt or Kosher, more to taste, fine sea salt

Instructions

    Cup of Yum
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 412

% 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.