Asparagus curry with coconut milk
easy
45 mins
45 mins
Ingredients
- 1 kg white asparagus
- 350 ml Vegetable broth (instant)
- 1 pinch Sugar
- 300 g Carrots
- 1 collar Spring onions
- 1 red chilli pepper
- 1 Garlic clove
- 40 g Ginger
- 1/2 bunch Coriander
- 2 TABLESPOONS Oil
- 1 can(s) (400 ml) creamy coconut milk
- 1/2 TEASPOON ground cardamom
- 2-3 TEASPOONS Curry Powder
- 60 g Almond kernels
- 7-10 Tbsp Salt
Directions
- 1
Wash and peel the asparagus and cut off the woody ends. Cut asparagus into 4 cm long pieces. Bring stock and sugar to the boil. Cook the asparagus for about 12 minutes. In the meantime, clean, peel and slice carrots diagonally. Clean and wash spring onions and cut them diagonally into wider pieces.
- 2
Halve chillies, remove seeds and cut into rings. Peel garlic and ginger, chop very finely. Wash coriander, dab dry, put something aside for garnishing. Finely chop the rest. Drain the asparagus and collect the stock. Heat the oil in a large pan. Fry the carrots over medium heat for about 5 minutes, stirring frequently. Add spring onions, chilli, garlic and ginger and fry briefly. Deglaze with asparagus stock and coconut milk. Add cardamom and curry, simmer for 5 minutes. Lightly roast almonds in a pan without fat. Add asparagus and chopped coriander and warm up briefly.
- 3
Add spring onions, chilli, garlic and ginger and fry briefly. Deglaze with asparagus stock and coconut milk. Add cardamom and curry, simmer for 5 minutes. Lightly roast almonds in a pan without fat. Add asparagus and chopped coriander and warm up briefly. Season to taste with salt and spices. Sprinkle with almonds and garnish with coriander put aside. Basmati rice tastes good with it
Nutrition Facts
470 kcal
63 g
20 g
7 g
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