Asparagus Curry
Asparagus is simmered in a delicious yellow sauce flavored with saffron, onion, ginger, garlic, and a handful of spices to make this easy Asparagus Curry. This vegan curry is ready in less than 30 minutes and hits the spot when served with some roti or rice.
This Asparagus Curry is a tasty dinner option when you want something quick, easy, and tasty. It is a plant-based, wholesome curry made with easy-to-find ingredients.
What are the ingredients used to make this asparagus curry?
To make this curry, you will need the following 10 easy-to-find ingredients:
- Onions
- Garlic cloves
- Fresh ginger
- Coriander
- Smoked paprika
- Turmeric
- Saffron
- Coconut milk
- Vegetable stock
- Asparagus
At this point, I think I am game to curry-fy just about anything. Today, it’s asparagus, tomorrow it might be corn or green peas. There’s just no telling.
I love making curry at home because I control the amount of oil and the ingredients that go into it. And, if you happen to have visited this blog from time to time, you will know I like to keep my meals mostly healthy, so I can enjoy desserts like this no-bake chocolate cheesecake.
When it comes to curry, there are so many varieties of it, made in so many different ways. And from all the curries I’ve had, my mom’s are, hands down, the tastiest and most nutritious ones I’ve had.
However, earlier this month when I was in New York with my daughter, we stopped by a place called Saravanaa Bhavan. We were tired and hungry, so ordered some bondas, masala dosa, and sambar to go.
When we finally sat down and dug in, their sambar was so tasty! SO, SO, SO tasty! Almost as tasty as the curry my mom makes. Am just going to say, I am so glad we didn’t stay at the restaurant to enjoy this meal. If we had stayed, there would have been so much curry wasted as I don’t think I could have licked the plate clean in there, like I ended up doing!
The process…
Getting back to this curry, the prep for this curry is so easy. All you have to do is peel the onions, garlic, and ginger and roughly chop it up. When I say roughly, I mean roughly as in big chunks.
This is because after making the yellow curry sauce for this, I used an immersion blender to blend all the ingredients and make it a bit smoother. Now, you could also use a blender too.
Or, if you do not want to go that route, then just chop the onions, ginger, and garlic up as fine as possible.
After the chopping, and before the blending, all that’s involved is sautéing the onions, ginger, and garlic. Then combing the spices, liquids, and asparagus and simmering for just 5-7 minutes.
From starting the prep work of peeling and chopping to turning off the stove on this curry, it took a total of 25 minutes.
What to serve with this curry?
This asparagus curry pairs so well with some roti or naan and some pineapple chutney or mango chutney.
It also pairs well with some rice or quinoa.
If you want a spread, then enjoy this curry with some chickpea curry or mung bean curry, this onion and herb roti, and cashew curry for a tasty meal with a ton of flavor and textures!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 3 tbsp extra virgin olive oil
- 2 yellow onions
- 4 garlic cloves 3 tsp approx when chopped
- 3/4 inch ginger 2 tsp approx when chopped
- 5 tsp coriander powder
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tap saffron
- 2 cups coconut milk
- 1 cup vegetable stock
- 1 bunch asparagus about a pound, with ends chopped, about two cups approx
- salt and pepper to taste
- cilantro for garnish optional
Instructions
- First, peel the onion, ginger, and garlic and roughly chop them.
- Add the olive oil to a large pan placed over the stove, with the flame set to medium heat, and add in the chopped onion, ginger, and garlic. Sauté for about 7-10 minutes, or until the onions start to become translucent.
- While these ingredients are sautéing, wash and trim the bottom edges off of the asparagus and chop the asparagus spears into bite-sized pieces and set them aside.
- Then, add the coriander, smoked paprika, turmeric, saffron, coconut oil, and vegetable stock into the pan and stir well for about a minute.
- Then, carefully, add curry to a blender and pulse for a bit, so it is smooth without too many chunks of onion, ginger, and garlic. If you have an immersion blender, you could use that instead.
- Then add yellow curry into the pan again and make sure the stove is set at medium heat.
- Add in the asparagus, cover the pan, and let simmer for about 5-7 minutes.
- Uncover the pan, remove it from the heat, and season it with salt and pepper to taste.
- Garnish with cilantro, if you choose to do so.
- Enjoy with some roti or rice.
This 30 minute asparagus curry is amazing. The flavors come together so perfectly. We served over rice and it made for the best dinner.
Even my husband who doesn’t like asparagus LOVED this curry. So yummy and flavorful!
I am always looking for new ways to use asparagus and this was delicious.
What a lovely curry! First time we used asparagus in a curry, but I must admit, we loved it! What really blew us away was how well all the spices were balanced in this curry! You’re a true expert when it comes to spices!
Such gorgeous flavours with the creamy sauce and crunch of asparagus. Perfect.
Say what!? I didn’t realize you could currify (great word, btw) asparagus. I’m intrigued! I do love a good curry, and now you’ve got my mouth watering. This needs to appear on our dinner table soon! I bet the whole kitchen smells amazing while this is cooking!