Asparagus in coconut-curry-sauce

Name: Asparagus in coconut-curry-sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg white asparagus; 3-4 Carrots; 250 g Rice (e.g. parboiled); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 collar Spring onions; 1 small red chili pepper; 1/2 bunch Coriander (instead of flat parsley); 2 TABLESPOONS Oil; 2 TABLESPOONS Flour; 1-2 TEASPOONS Curry; 1 can(s) (400 ml) unsweetened coconut milk; 3 TABLESPOONS Almond kernels (without skin)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg white asparagus
3-4 Carrots
250 g Rice (e.g. parboiled)
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 collar Spring onions
1 small red chili pepper
1/2 bunch Coriander (instead of flat parsley)
2 TABLESPOONS Oil
2 TABLESPOONS Flour
1-2 TEASPOONS Curry
1 can(s) (400 ml) unsweetened coconut milk
3 TABLESPOONS Almond kernels (without skin)

Directions

1
Wash and peel the asparagus and cut off the woody ends. Peel carrots. Wash both and cut into diagonal pieces
2
Put the rice in about 1/2 l boiling salted water. Cover and cook over low heat for about 20 minutes. Boil 1/2 l water with 1/2 tsp. salt and sugar. Cover the asparagus and cook for about 15 minutes. Add carrots and cook for about 10 minutes. Drain the vegetables, collect the vegetable water
3
Clean, wash and chop the spring onions. Remove seeds from chillies, wash and chop finely. Wash and chop the coriander.
4
Sauté spring onions and chilli in hot oil. Fry flour and 1-2 tbsp. curry. Stir in vegetable water and coconut milk. Bring to the boil and simmer for about 5 minutes. Add coriander. Season to taste. Heat the vegetables in it. Arrange everything. Sprinkle with almonds