Asparagus Coconut Curry

Ingredients

2 tablespoons coconut oil

1 onion

3 garlic cloves

a large piece of ginger, as big as a thumb

2 tablespoons garam masala

2 teaspoons paprika powder

1 teaspoon ground turmeric

1 teaspoon sugar

2 cans (400 ml/ 13.5 oz each) coconut milk

250 ml/ 1 cup vegetable stock

1 large sweet potato

2 medium carrots

500 g/ 18 oz green asparagus

150 g/ 5.3 oz frozen peas, defrosted

1 lime

salt

Preparation

Chop the onion and slice the garlic cloves thinly. Grate the ginger.

Heat the coconut oil in a large pot. Add the onions and cook until translucent. Add the garlic, ginger, garam masala, paprika powder, turmeric and sugar and stir for about half a minute. Pour in the coconut milk, bring everything to a simmer and cook for about 5 minutes.

In the meantime peel and chop the sweet potato and carrots into cubes. Remove the woody ends of the asparagus (freeze to use for a vegetable broth on another occasion) and cut the asparagus into mouthsized pieces.

Add the sweet potato and carrots to the pot, bring to a boil again and cook for about 5 minutes. Add the asparagus and cook for another 7 to 10 minutes until the potatoes are soft and the asparagus is cooked but still has a little bite. Add the peas during the last 2-3 minutes of the cooking time.

Add the juice of about half a lime and salt to taste. Taste again and adjust the taste with either more lime juice or some sugar according to your taste. I liked this to be a bit tangy so I added a bit more lime juice.

Serve with rice.