John Myers
Asparagus Curry with Carrots
The perfect asparagus curry with carrots recipe with a picture and simple step-by-step instructions.
- 1 kg Asparagus white fresh
- 350 ml Vegetable broth
- 1 pinch Sugar
- 300 g Carrots
- 1 bunch Spring onions fresh
- 40 g Fresh ginger
- 0,5 bunch Fresh coriander
- 1 Can Coconut milk
- 2 teaspoon Red curry paste
- 2 tbsp Oil
- Salt
- Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into 4cm pieces. Bring the stock and sugar to the boil and let the asparagus boil for 12 minutes. In the meantime, wash the carrots, peel and cut diagonally into pieces. Peel the ginger and chop finely. Wash the coriander, pat dry, set some aside for garnish and finely chop the rest. Drain the asparagus and collect the broth. Heat the oil in a large pan, fry the carrots for about 5 minutes while turning, add the spring onions and ginger and fry briefly with the asparagus stock and coconut milk. Add the asparagus and the chopped coriander, stir in the curry paste, season with salt, arrange on a plate and serve garnished with the coriander. Basmati rice tastes good with it.
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