Curried Asparagus
Elevate your weeknight dinner table with this vibrant Curried Asparagus recipe, a delightful fusion of fresh vegetables and warm spices! Tender asparagus spears are simmered in a creamy coconut milk curry infused with aromatic garlic, ginger, and a fragrant trio of curry powder, cumin, and turmeric. This dish strikes a perfect balance of flavor with a touch of zesty lemon juice and optional chili flakes for a spicy kick. Ready in just 30 minutes, it’s a quick, vegetarian-friendly option perfect for pairing with fluffy basmati rice or warm naan bread. Garnished with fresh cilantro, this easy-to-make curry is a crowd-pleaser that transforms simple ingredients into a show-stopping meal. Ideal for fans of healthy, plant-based recipes with bold, aromatic flavors!
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Recipe Information
Ingredients
- 500 grams asparagus
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 200 ml coconut milk
- 100 ml vegetable broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red chili flakes (optional)
Instructions
Rinse the asparagus thoroughly and trim the woody ends. Cut the spears into 2-inch pieces and set aside.
Peel and finely dice the onion. Mince the garlic and grate the ginger.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Sprinkle in the curry powder, ground cumin, and turmeric. Stir to coat the onions and release the spices' aroma, about 30 seconds.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the asparagus pieces to the skillet, ensuring they are evenly coated in the curry sauce.
Season with salt, black pepper, and crushed red chili flakes if using.
Cover the skillet and let the asparagus cook for 6-8 minutes, or until tender but still slightly crisp.
Remove the skillet from heat and stir in the lemon juice for a bright, tangy finish.
Garnish with chopped fresh cilantro before serving. Serve warm with rice, naan, or as a side dish to your favorite protein.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2834 mg | 123% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 30.2 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
