Asparagus Coconut Curry
2 tablespoons coconut oil
3 garlic cloves
a large piece of ginger, as big as a thumb
2 tablespoons garam masala
2 teaspoons paprika powder
1 teaspoon ground turmeric
1 teaspoon sugar
2 cans (400 ml/ 13.5 oz each) coconut milk
250 ml/ 1 cup vegetable stock
1 large sweet potato
2 medium carrots
500 g/ 18 oz green asparagus
150 g/ 5.3 oz frozen peas, defrosted
Chop the onion and slice the garlic cloves thinly. Grate the ginger.
Heat the coconut oil in a large pot. Add the onions and cook until translucent. Add the garlic, ginger, garam masala, paprika powder, turmeric and sugar and stir for about half a minute. Pour in the coconut milk, bring everything to a simmer and cook for about 5 minutes.
In the meantime peel and chop the sweet potato and carrots into cubes. Remove the woody ends of the asparagus (freeze to use for a vegetable broth on another occasion) and cut the asparagus into mouthsized pieces.
Add the sweet potato and carrots to the pot, bring to a boil again and cook for about 5 minutes. Add the asparagus and cook for another 7 to 10 minutes until the potatoes are soft and the asparagus is cooked but still has a little bite. Add the peas during the last 2-3 minutes of the cooking time.
Add the juice of about half a lime and salt to taste. Taste again and adjust the taste with either more lime juice or some sugar according to your taste. I liked this to be a bit tangy so I added a bit more lime juice.
Serve with rice.