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asparagus coconut curry served with lime wedges in a bowl.
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5 from 5 votes

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Asian and Indian Recipes
Cuisine: Indian
Servings: 4 servings
Calories: 412kcal
Author: Adina

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, 165 g
  • 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/ 450 g
  • 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/ 165 g
  • 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

  1. Garam masala: Bought garam masala is perfectly fine if you can get it.
  2. 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.

Nutrition

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