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asparagus curry with coconut milk in a white bowl

Asparagus Coconut Curry

Creamy asparagus curry with coconut milk and sweet potatoes is a "must-cook" dish every spring. Probably the most aromatic and comforting way of serving asparagus.
Course Asian and Indian Recipes
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 412kcal
Author Adina


  • 2 tablespoons coconut oil
  • 1 onion
  • 3 garlic cloves
  • a large piece of ginger as big as a thumb
  • 2 tablespoons garam masala
  • 2 teaspoons paprika powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon sugar
  • 1 can 400 ml/ 13.5 oz coconut milk
  • 2 1/2 cups vegetable stock
  • 1 large sweet potato
  • 2 medium carrots
  • 1 lb green asparagus
  • 1 cup frozen peas defrosted
  • 1 lime
  • 1/4 teaspoon fine sea salt or Kosher, more to taste


  • Chop the onion and set it aside. Grate the garlic and ginger, and set them aside separately from the onions.
  • 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.
  • Simmer: Pour in the coconut milk and the vegetable stock, bring everything to a simmer, and cook for about 5 minutes.
  • 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.
  • 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.
  • 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.


Serving: 1/4 of the dish | Calories: 412kcal | Carbohydrates: 36g | Protein: 9g | Fat: 29g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Sodium: 1017mg | Fiber: 9g | Sugar: 11g