Asparagus curry

Ingredients for 2 servings:

• 250 g carrot(s)
• 250 g asparagus, white
• 1 onion(s), red
• 20 g fresh ginger
• 3 tbsp oil
• 1 tsp curry powder, hot
• 200 ml vegetable stock
• 1 small can of coconut milk (200 ml)
• some salt
• some lime juice
• some coriander leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the carrots, halve lengthwise, and slice diagonally into thin slices. Peel the asparagus and trim the ends. Slice the asparagus diagonally into 1 cm slices. Peel the onion, halve it, and slice thinly. Peel the ginger and finely grate it. Heat the oil in a large saucepan. Sauté the onions and vegetables all over. Add the curry powder and ginger and sauté briefly. Deglaze with the vegetable stock and coconut milk. Season with salt and bring to a boil. Cover and cook over medium heat for 3 to 4 minutes. Season the curry with salt and lime juice to taste and serve sprinkled with coriander leaves. Serve with basmati rice.