This delicious Indian inspired asparagus curry is full of bright flavors and a delicious coconut sauce. With the addition of paneer, tofu or chickpeas this makes for an easy complete meal with a serving of rice or naan.

Asparagus isn’t the most obvious ingredient for a curry, but I am here to tell you that it can be done, and it can be done really well. This is a fusion recipe and not in any way authentic, but it is legit tasty.

The key to success for this dish is roasting the asparagus. I know I say this all the time, but so often roasting your vegetables is the difference between a great vegetarian meal and a “meh” one. In this case the amazing flavor we achieve by roasting the asparagus in some curry powder + the tender, melt in the mouth texture just makes everything click into place.

We add the asparagus to an easy sweet coconut curry sauce, and we can leave it at that if we’re just looking for a veggie dish. But otherwise you can add some protein to the pan (paneer cheese is my top pick, and that is what you see pictured), making it a complete meal.

The process is relaxed and easy…

While this does require you to use both the oven and the stove, it’s not too tricky at all. The sauce comes together while the asparagus roasts, so it can be ready in about 30 minutes if you’re really quick off the mark and your oven preheats quickly.

Additions and Variations

There is enough sauce in this recipe to add some extra ingredients if you wish (it may not look this way in the plated photos because the sauce is runny and sinks to the bottom, but take a look at the shots in the pan and you’ll see how saucy it actually is!)

  • Pan fried paneer (my pick!) or halloumi cheese
  • Pan fried tofu
  • A can of chickpeas or kidney beans
  • A can of green, black or brown lentils
  • Mushrooms (feel free to roast these at the same time as the asparagus, it should synch up nicely)
  • Baby potatoes (you can boil them while everything else is cooking)
  • Your favorite meatless “chicken style” cubes

Roasted Asparagus Coconut Curry

This delicious Indian inspired asparagus curry is full of bright flavors and a delicious coconut sauce. With the addition of paneer, tofu or chickpeas this makes for an easy complete meal with a serving of rice or naan.
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  • olive oil, for cooking
  • 18 oz (500 g) asparagus
  • ½ red onion, sliced
  • 2 tsps curry powder
  • 4 tbsp cilantro (fresh coriander)
  • ½ lemon, for squeezing
  • (225 g) paneer cheese, chickpeas, tofu or another vegetarian protein

Coconut Curry Sauce

  • 1 tbsp ginger, chopped
  • 1 tbsp garlic, chopped
  • ½ tsp turmeric
  • 1 tsp fennel seeds, lightly crushed
  • 2 tsp cumin seeds, lightly crushed
  • ½ tsp smoked paprika
  • 1 tbsp garam masala
  • 14 oz (400 g) can of coconut milk


  • First, get your asparagus roasting. Preheat the oven to 200C / 400F. Add your chopped asparagus and sliced onion to a baking dish. Toss with olive oil, salt and pepper to taste. Place in the oven for 10 minutes.
  • Meanwhile, start cooking your coconut curry sauce. I like to use a wide bottomed saute pan for this, but a saucepan will do – you just need something with a lid.
    Heat a shallow layer of olive oil over a low-medium heat and saute the garlic and ginger for about 1 minute, until fragrant and soft. Add the fennel and cumin seeds and saute for another 30-60 seconds, until fragrant and toasted. Add the dried spices (and add a little extra oil if needed) and saute for another 30-60 seconds until the smell of the spices is really well brought out. Then immediately add the coconut milk to the pan and bring to a simmer. Partially cover and let it simmer over a low heat while you wait for the asparagus to be ready.
  • After 10 minutes in the oven, take out the asapragus. Use a spatula to flip the contents of the pan around to prevent sticking. Add the curry powder and a little more oil, then place back in the oven for a further 10 minutes, or 15 if your asparagus is on the thicker side.
  • Use this time to prepare your naan, rice and any other accompaniments.
  • When the asparagus is nearly ready, return to the coconut sauce. Add the cilantro (coriander) and a squeeze of lemon or lime juice. Remove from the heat.
  • Once the asparagus is well browned, soft and tender, and the onions are crispy, it's go time! Remove them from the oven and add a squeeze of lemon or lime juice just to loosen things up in the pan.
  • Add the asparagus to the sauce, alongside any other ingredients you're including.
  • Spoon over rice and serve immediately – I hope you love it!


Nutritional information excludes rice, naan, paneer or any other ingredients – it’s just the asparagus curry.
Calories: 309kcal, Carbohydrates: 12g, Protein: 6g, Fat: 29g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 21mg, Potassium: 571mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1138IU, Vitamin C: 12mg, Calcium: 77mg, Iron: 7mg