John Myers
Asparagus Curry with Potatoes, Fennel and Ginger
The perfect asparagus curry with potatoes, fennel and ginger recipe with a picture and simple step-by-step instructions.
- 1 Fennel bulbs with green
- 2 cm Fresh ginger
- 1 Clove of garlic
- 250 g Asparagus white fresh
- 150 g Potatoes
- 2 medium sized Tomatoes
- 1 tbsp Sunflower oil
- 250 ml Coconut milk thin
- 1 tbsp Yellow curry paste
- 0,5 bunch Fresh coriander
- Clean and wash the fennel bulb and cut into 3cm pieces, save the fennel greens, peel the ginger and garlic clove and chop them into small pieces.
- Wash and peel the asparagus and cut into 4cm long pieces at an angle. Peel the potatoes and cut into 3cm pieces, wash the tomatoes, remove the flower heads and cut into cubes.
- Heat the sunflower oil in a pan or wok. Sauté the garlic, ginger, fennel and potatoes for 4 minutes, stirring occasionally. Add asparagus and sauté for 3 minutes. Then add the tomatoes and cook covered for another 6-7 minutes to let.
- Pour in the coconut milk and stir in the curry paste, bring to the boil and simmer for 10 minutes on low heat, stirring occasionally.
- Pluck the coriander leaves from the stalks and roughly chop. Distribute the asparagus curry on plates. Serve garnished with coriander and fennel greens.
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