Asparagus Coconut Curry Recipe

Name: Asparagus Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Onion; 3 cloves Garlic, Peeled; 1 piece (Thumb Size) Ginger, Peeled; 2 Tablespoons Coconut Oil; 2 Tablespoons Garam Masala; 2 teaspoons Paprika Powder; 1 teaspoon Turmeric; 1 teaspoon Sugar; 1 cup Vegetable Stock; 2 cans (13 1/2 Oz. Size) Coconut Milk; 1 Large Sweet Potato; 2 Carrots; 18 ounces, weight Asparagus; 15-13 ounces, weight Frozen Peas, Defrosted; 1 Lime; Salt To Taste; Rice For Serving

Servings: persons

1 Onion
3 cloves Garlic, Peeled
1 piece (Thumb Size) Ginger, Peeled
2 Tablespoons Coconut Oil
2 Tablespoons Garam Masala
2 teaspoons Paprika Powder
1 teaspoon Turmeric
1 teaspoon Sugar
1 cup Vegetable Stock
2 cans (13 1/2 Oz. Size) Coconut Milk
1 Large Sweet Potato
2 Carrots
18 ounces, weight Asparagus
15-13 ounces, weight Frozen Peas, Defrosted
1 Lime
Salt To Taste
Rice For Serving

1
Chop the onion and thinly slice the garlic cloves.
2
Grate the ginger.
3
Heat the coconut oil in a large pot.
4
Add the onions and cook until translucent.
5
Add the garlic, ginger, garam masala, paprika powder, turmeric and sugar and stir for about half a minute.
6
Pour in the stock and coconut milk, bring everything to a simmer and cook for about 5 minutes.
7
In the meantime peel and chop the sweet potato and carrots into cubes.
8
Remove the woody ends of the asparagus (freeze to use for a vegetable broth on another occasion) and cut the asparagus into bite-sized pieces.
9
Add the sweet potato and carrots to the pot, bring to a boil again and cook for about 5 minutes.
10
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.
11
Add the peas during the last 2-3 minutes of the cooking time.
12
Add the juice of about half a lime and salt to taste.
13
Taste again and adjust the taste with either more lime juice or some sugar according to your taste.
14
I liked this to be a bit tangy so I added a bit more lime juice.
15
Serve with rice.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Onion, 3 cloves Garlic, Peeled, 1 piece (Thumb Size) Ginger, Peeled, 2 Tablespoons Coconut Oil, and more.

Yes, Asparagus Coconut Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Coconut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions