Asparagus coconut curry with sweet potatoes and peas. It is a simple, aromatic spring dish made with coconut milk and fresh asparagus.
This asparagus coconut curry with sweet potatoes is a warm and aromatic dish, perfect for cooler spring days.
It's a bit different from the usual asparagus recipes, but it works really well. The creamy coconut sauce, soft sweet potatoes, and slightly firm asparagus make a good combination.
If you prefer simpler asparagus dishes, try Sautéed Asparagus with Garlic or a light Asparagus Chicken Soup.
Ingredients: 15 + salt & pepper | Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
You only need a few fresh ingredients and some spices.
Vegetables: Green asparagus, sweet potatoes, carrots, and peas. Make this Asparagus and Pea Risotto next.
Other ingredients: Coconut milk, vegetable stock, coconut oil, or olive oil.
Spice and aromatics: Garam masala, turmeric, paprika, chili flakes, garlic, ginger, onion, and lime.
See the recipe card for full information on ingredients and quantities.
Buying and Cleaning Asparagus
Buying: Look for firm, bright green asparagus with closed tips. Avoid dry or soft ends.
Cleaning: Wash under cold water and snap off the woody ends.
- You don't need to peel green asparagus unless the stalks are very thick.
- Don't throw away the ends; you can use them to make stock for Cream of Asparagus Soup with Milk.
How to make asparagus coconut curry?
Step #1: Cook the chopped onion in oil for 3-4 minutes until soft. Add garlic, ginger, and spices. Stir briefly.
Step #2: Pour in the coconut milk and vegetable stock. Bring to a boil and simmer for 5 minutes.
Step #3: Add the chopped sweet potatoes and carrots. Simmer for about 10 minutes until almost tender.
Step #4: Add the asparagus stalks and cook until the vegetables are soft but not mushy.
Step #5: Add the asparagus tips and peas and cook for another 2-3 minutes.
Step #6: Finish with lime juice and adjust the seasoning.
Tips
- Add the asparagus tips at the end so they stay slightly firm
- Adjust the spice level with chili flakes
- Don't overcook the asparagus
Serve and reheat
- Serve immediately with rice or any kind of Indian bread like Naan bread.
- Reheat: The asparagus curry with coconut milk can be easily reheated. However, the asparagus might get softer in the process. It will still taste great, though.
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 Notes 1, 2
- 2 teaspoons paprika powder
- 1 teaspoon ground turmeric
- 1 teaspoon sugar
- 1 can coconut milk 400 ml/ 13.5 oz
- 2 ½ cups vegetable stock
- 1 large sweet potato
- 2 medium carrots
- 1 lb green asparagus
- 1 cup frozen peas defrosted
- 1 lime
- ¼ teaspoon fine sea salt or Kosher, more to taste
Instructions
- Chop the onion and set it aside. Grate the garlic and ginger and set them aside separately from the onions.1 onion + 3 garlic cloves + a large piece of ginger
- Saute: Heat the coconut oil in a large pot. Add the onions and cook until translucent, 3-4 minutes. Add the garlic, ginger, garam masala, paprika powder, turmeric, and sugar, and stir for about half a minute.2 tablespoons coconut oil +2 tablespoons garam masala + 2 teaspoons paprika powder + 1 teaspoon ground turmeric + 1 teaspoon sugar
- Simmer: Pour in the coconut milk and the vegetable stock, bring everything to a simmer and cook for about 5 minutes.1 can coconut milk + 2 ½ cups vegetable stock
- Chop: In the meantime, peel and chop the sweet potato and carrots into cubes. Set aside. Remove the woody ends of the asparagus (freeze to use for a vegetable broth on another occasion) and cut the asparagus into mouth-sized pieces. Keep the asparagus heads separated; they will need a shorter cooking time.1 large sweet potato + 2 medium carrots + 1 lb green asparagus
- Cook: Add the sweet potato and carrots to the pot, bring to a boil again, and cook for about 10-12 minutes or until the potatoes are almost done (check; it depends on their size). Add the asparagus stalk pieces and cook for another 5 minutes or so until the potatoes are soft and the asparagus is cooked but still has a little bite. Next, add the peas and the asparagus tips and simmer for 2-3 more minutes.1 cup frozen peas
- Adjust: 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 liking. I liked this to be a bit tangy, so I added a bit more lime juice. Serve with rice. 1 lime + ¼ teaspoon fine sea salt
Notes
- Garam masala: Bought garam masala is perfectly fine if you can get it.
- Homemade garam masala: Toast 1 tablespoon coriander seeds + 1 tablespoon cumin seeds + 1 teaspoon peppercorns + 3 cloves + the seeds from 3-4 cardamom pods + a pinch fennel seeds + ½ teaspoon caraway seeds + 2 dried bay leaves + 1-2 dried chilies + a small piece of cinnamon + ½ teaspoon chunk of whole nutmeg. Let cool and grind with a spice grinder. Keep it in a jar in a dark place.
Kat says
when do we add the broth?
Adina says
Hi Kat. Together with the coconut milk.
Adina says
You're welcome, Simon. I hope you like it. ?
plasterers bristol says
this sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
Adina says
Thank you, Evi.
I also thought sometimes about sticking with a menu. The problem is there are more or less always the same people coming to dinner. I would lose my reputation if they were to eat the same every time they come. 🙂
Evi @ greenevi says
Same with me! I always struggle making a whole menu. How many courses to have? What fits together? How much do people eat when there are so many courses??? At the end it usually turns out great, but I can stress on this way too much....I probably need a simple menu and stick with it always 🙂
The recipe sounds fantastic again! I've never thought of using asparagus in a curry before, so creative!!!