Name: Asparagus Coconut Curry
Ingredients: 2 tablespoons coconut oil; 1 onion; 3 garlic cloves; a large piece of ginger, as big as a thumb; 2 tablespoons garam masala; 2 teaspoons paprika powder; 1 teaspoon ground turmeric; 1 teaspoon sugar; 2 cans (400 ml/ 13.5 oz each) coconut milk; 250 ml/ 1 cup vegetable stock; 1 large sweet potato; 2 medium carrots; 500 g/ 18 oz green asparagus; 150 g/ 5.3 oz frozen peas, defrosted; 1 lime; salt

Servings4

Instructions

1
Chop the onion and slice the garlic cloves thinly. Grate the ginger.
2
Heat the coconut oil in a large pot. Add the onions and cook until translucent. Add the garlic, ginger, garam masala, paprika powder, turmeric and sugar and stir for about half a minute. Pour in the coconut milk, bring everything to a simmer and cook for about 5 minutes.
3
In the meantime peel and chop the sweet potato and carrots into cubes. Remove the woody ends of the asparagus (freeze to use for a vegetable broth on another occasion) and cut the asparagus into mouthsized pieces.
4
Add the sweet potato and carrots to the pot, bring to a boil again and cook for about 5 minutes. Add the asparagus and cook for another 7 to 10 minutes until the potatoes are soft and the asparagus is cooked but still has a little bite. Add the peas during the last 2-3 minutes of the cooking time.
5
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 taste. I liked this to be a bit tangy so I added a bit more lime juice.
6
Serve with rice.

Asparagus Coconut Curry

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