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.
Ingredients
- 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
- 8 oz (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
Instructions
- 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!
Notes
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