Asparagus Curry

5 from 7 votes

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Author: Shashi

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.

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.

Nutrition

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