Asparagus and Coconut Curry
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon coconut oil
- 3 teaspoon curry paste, green
- 400 ml coconut milk
- 3 teaspoon vegetable stock, instant
- 3 teaspoons lime juice or lemon juice
- 2 teaspoons raw cane sugar
- 500 g chickpeas
- 500 g asparaus
- 500 g zucchini
- 4 tablespoon coconut flour, alternatively any other flour
- 1 handful basil leaves, fresh
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas for 12 hours, then cook them (in soaking water) for about 2 hours (pressure cooker about 1 hour). Of course, canned chickpeas, which do NOT have to be precooked, are also suitable!
- Peel the asparagus and cut into pieces approx. 2 cm long. Wash the zucchini, cut into pieces approx. 2 cm long and quarter.
- Heat coconut oil in a pan or saucepan and briefly fry the green curry paste. Deglaze with the coconut milk, add the vegetable stock powder, lemon / lime juice and sugar and stir.
- Add the chickpeas and cook for about 10 minutes, then add the asparagus and zucchini and cook for another 10 minutes. Dust with the flour and stir in. Sprinkle the basil leaves over the dish just before serving.
- Any kind of rice goes well with this.
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