Asparagus in Curry Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g asparaus, peeled
- Salt water
- 0.75 ¾ Bunch spring onion (s)
- 2 carrot (s), peeled
- 2 tablespoon flour
- 2 pinch (s) Sambal Oelek
- 2 tablespoons oil
- some butter, possibly
- 2 teaspoons curry powder (madras curry)
- 200 ml coconut milk
- lemon juice
- Coriander green or flat leaf parsley
Print Recipe
Pin Recipe Instructions
- Cut the asparagus into oblique pieces. Also the peeled carrots. Cook the asparagus in salted water. Remove and add the carrots to the asparagus water and cook. Also take out. Set the brew aside.
- Clean and chop the spring onions. Sweat in the oil. Take out and sweat the flour with the curry in the remaining oil. If there is not enough oil in the pot, give in a little or 1 pinch of butter.
- Now add 250-300 ml asparagus boiling water and bring to the 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 pieces of chicken breast go very well with it.
- I mostly use my frozen asparagus for this dish. Then it`s a quick dish and I can prepare it whenever I want. If you take fresh asparagus, it takes a little longer to peel it.
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