Asparagus Curry
A
taste of summer is never complete without using asparagus in creative ways. One way I like to enjoy this season’s bounty is to make a fresh aromatic Indian curry that enhances the flavour of this delicate vegetable. The dish is a good introduction to Indian cooking that showcases the use of simple spices to create deep flavours. I like to eat it best with a serving of fluffy basmati rice.En Guete!
Ingredients
- 1 bundle asparagus about 15 spears
- 1 tablespoon coconut or olive oil
- 2 shallots sliced
- 1 teaspoon cumin seeds
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon ginger & garlic freshly grated
- 1/2 teaspoon paprika powder
- 1/2 lime juiced
- 150 ml coconut milk
Servings: people
Units:
Recipe Notes
METHOD
- Break off the woody bottoms of the asparagus by grasping each end and bending it gently until it snaps at its natural point of tenderness. Cut each spear diagonally into 4-centimeter pieces. Blanch the asparagus till done to your liking and set aside. Shock the asparagus in cold water to keep the green colour
- Heat a pan and add 1 tablespoon coconut oil. Turn the heat down to medium and toast the cumin seeds and add the sliced shallots. Saute till golden brown and transparent, add the ginger-garlic paste and saute another minute.
- Now stir in the turmeric, cumin, paprika and coriander powder.
- Throw in the blanched asparagus and coconut milk. Cook the asparagus together with the curry for 5 minutes more and turn the heat off.
- Finally, finish off the curry with a squeeze of half a lime. Garnish with chopped fresh coriander for extra freshness and flavour. Serve with a side of rice.
What do you think?