Asparagus in curry-coconut sauce

Ingredients for 3 servings:

• 500 g asparagus, peeled
• salt water
• ¾ bunch of spring onions
• 2 carrots, peeled
• 2 tbsp flour
• 2 pinches of sambal oelek
• 2 tbsp oil
• some butter, if necessary
• 2 tsp curry powder (Madras curry)
• 200 ml coconut milk
• e.g. lemon juice
• e.g. coriander leaves or flat parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cut the asparagus into diagonal pieces. Also peeled carrots. Cook the asparagus in salted water. Remove and add the carrots to the asparagus water and cook. Remove asparagus. Set the stock aside. Clean and finely chop the spring onions. Sauté in the oil. Remove and then sauté the flour and curry in the remaining oil. If there is not enough oil in the pot, add a little more or a pinch of butter. Now add 250-300 ml of the asparagus cooking water and bring to a boil. Stir in the coconut milk and heat. Add the vegetables and season with salt and sambal oelek. Goes very well with rice. And for non-vegetarians, fried chicken breast pieces go very well with it. I usually use my frozen asparagus for this dish. This makes it a quick dish and I can prepare it anytime. If you use fresh asparagus, it will take a little longer to peel.