Spiced Asparagus |
Cooking10 mins
|
Servings:
2-4 |
Ingredients
2 bunches fresh asparagus 1/2 red onions - sliced 2 red chillies - finely sliced 2 tbsp un-roasted curry powder 1 tsp tumeric powder 1/4 cup coconut cream 1/4 cup raw cashews 2 cloves garlic - grated small knob fresh ginger - grated 1 sprig curry leaves Coconut oil or olive oil Salt, pepper, lime/lemon |
Method
Wash the asparagus and snap off the ends. Trim ends and cut spears into 3 or 4 pieces, reserving the tip ends. Lightly dry fry the cashews until crisp (you can put them in a hot oven 170 degrees for 10 minutes, then remove and let them cool). Finely slice the onion and fry in a little oil with the garlic and ginger. Add the sliced chilli and curry leaves. When curry leaves get crisp, remove a few for garnish. Add the curry powder and the turmeric and fry for a few minutes then add the cut asparagus and cook until asparagus is glossy. Do not overcook. Add the reserved tips and stir through. Add the coconut cream and season to taste. Finally, add the toasted cashew nuts and a squeeze of lime or lemon - top with the crispy curry leaves and serve as an accompaniment of fish steamed or pan fried with lemongrass, coriander and lime. |