Asparagus Curry
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.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
First, peel the onion, ginger, and garlic and roughly chop them.
- 2
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.
- 3
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.
- 4
Then, add the coriander, smoked paprika, turmeric, saffron, coconut oil, and vegetable stock into the pan and stir well for about a minute.
- 5
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.
- 6
Then add yellow curry into the pan again and make sure the stove is set at medium heat.
- 7
Add in the asparagus, cover the pan, and let simmer for about 5-7 minutes.
- 8
Uncover the pan, remove it from the heat, and season it with salt and pepper to taste.
- 9
Garnish with cilantro, if you choose to do so.
- 10
Enjoy with some roti or rice.