Vegetarian green curry with asparagus: A spicy delight
I am a huge fan of Indian cuisine and could enjoy its creations every day. Recently, however, I discovered vegetarian green curry with asparagus. Its taste is so amazing that I decided to share the recipe.
Curry is one of the most well-known dishes of Indian cuisine. For Indians, it's like pizza for Italians. There are so many varieties and versions that it's hard to keep track of them all. I'll add my own twist and introduce curry with asparagus. The combination of an oriental dish and seasonal vegetables with a delicate flavor is a culinary masterpiece for me, but the best part is that I don't spend half the day in the kitchen. Even my meat-loving fiancé enjoys this dish, and my daughter often asks for seconds.
How to make vegetarian curry with asparagus?
The base of this dish is coconut milk and green curry paste—they give it the most character. Additionally, you'll need various vegetables, especially asparagus. Fish sauce is also essential for salting different dishes. It has a distinctive aftertaste that makes the curry with asparagus taste amazing. Important note here: If you want the dish to be completely vegan, skip the fish sauce and substitute it with soy sauce. It will be just as tasty.
Recipe for curry with asparagus
The curry is quite spicy, but this makes it flavorful and amazing. For me, this is the greatest advantage of this dish.
Ingredients:
- A bunch of asparagus,
- Two tablespoons of green curry paste,
- 13.5 oz coconut milk,
- 1/4 head of cauliflower,
- Half a zucchini,
- Red onion,
- A few cherry tomatoes,
- A tablespoon of fresh ginger,
- A teaspoon of ground coriander,
- 2 tablespoons of fish or soy sauce,
- 2 teaspoons of lime juice,
- A tablespoon of sugar,
- Herbs (e.g., mint, basil, oregano, lemon balm),
- Olive oil or oil for frying,
- One cup jasmine rice.
Instructions:
- Wash and clean the vegetables. Cut the asparagus into pieces about 1 inch long, separate the cauliflower into florets, slice the zucchini, and cut the onion into half-moons.
- Next, sauté them in two teaspoons of oil. After three minutes, add grated or finely chopped ginger. Sauté for a few more minutes.
- Add the curry paste and sauté for 30 seconds, stirring constantly. Then pour in the coconut milk, fish (or soy) sauce, and lime juice. Also add sugar and coriander.
- Bring to a boil, then reduce the heat and cook the curry with asparagus until the vegetables are tender.
- Finally, add the cherry tomatoes and cook for a little longer.
- Serve the asparagus curry with jasmine rice and fresh herbs.
