Asparagus & Coconut Cream Curry

Starting of the new year I have a decadent Vegan Creamy Asparagus Curry delicately spiced to compliment this beautiful earthy gem.  This bright green beauty is packed with vitamins, minerals, protein and fibre…so come on get a bunch and let’s get cooking 🙂

Preparation:  10 minutes     Cooking time:  15 – 20 minutes           Serves:  2-3

Ingredients

A Glug of olive oil

¼ tsp black mustard seeds

¼ tsp cumin seeds

½ tsp white split urad dhal

1-piece cinnamon stick

1 sprig tender curry leaves

½ cup (125ml) onion finely chopped

2 green chillies sliced diagonally

1 clove garlic minced

2 red chillies

2 tsp (10ml) coriander powder

1 tsp (5ml) cumin powder

1-2 tsp mild chilli powder

½ tsp (2.5ml) turmeric powder

300g asparagus thoroughly washed & trimmed (break into 4cm pieces)

1 tsp (5ml) salt

1 cup (250ml) coconut cream

Fresh coriander leaves to garnish 

Let’s Cook ? 

Heat oil in a medium size pot

Toss in the mustard seeds, cumin seeds, urad dhal, cinnamon stick, and curry leaves.  As soon as the seeds pop and leaves splatter,

Throw in the onions – fry until soft and translucent.  3-5 minutes

Toss in the garlic, fry for a few seconds.

Quickly spoon in the coriander powder, cumin powder, chilli powder and turmeric powder – give it a quick stir

Toss in the Asparagus and salt –  give this a nice good mix distributing the spices evenly – cook for 2 minutes.

Pour in the coconut cream, once again give this a nice good stir – bring to a boil and simmer for 10 minutes or until the asparagus is soft but still crisp.