Bring spring to your plate and try this delicious spring curry with green asparagus and mushrooms. This great curry is refined with coconut milk, curry powder and garam masala. This ensures a delicious, creamy consistency and a wonderful taste experience in the mouth.
Now that spring is here, you can finally get a wider selection of fresh and local produce. Asparagus is the first. Personally, I prefer green asparagus to white, but that's a matter of taste.
For this curry you need:
- Rice: The traditional accompaniment to a curry is rice. Whether you use jasmine or basmati rice is up to you. In Southeast Asia, basmati rice is often used because the sauce sticks well to the elongated rice grains.
- Green asparagus: Fresh asparagus is currently available again. When buying, make sure that the ends are not too dry. A particularly practical feature of green asparagus is that it does not need to be peeled. Just wash it, cut off the ends and it's ready to cook.
- Champions: I used brown mushrooms for this recipe. They are only slightly different in taste from white mushrooms. Brown mushrooms have a slightly stronger flavour. These mushrooms are not only healthy, but like green asparagus, they are particularly easy to prepare. Clean the mushrooms with a paper towel, separate the bottom end from the stalk and you are ready to use them.
- Carrots: Fresh carrots are now available all year round. Carrots also contain a lot of healthy nutrients.
- Coconut milk: The creamy consistency of the curry comes from the coconut milk. I always use the full-fat version for this.
- Curry powder: What would a curry be without spices? I use my favourite curry mix for this. This is rather mild, but still very aromatic.
- Garam Masala: This is also a wonderful Indian spice mixture made from up to 12 different spices. In India, every family has its own recipe for it. Unlike the classic, simple curry powder, Garam Masala has a stronger flavour.Do you want to conjure up spring on your plate? Then go for it!
Recipe Spring curry with green asparagus and mushrooms
Servings: 4
Preparation time: 35 Minutes
Ingredients:
Rice:
- 300 g basmati rice
- salt
Curry:
- 500 g green asparagus
- 200 g brown mushrooms
- 2 carrots
- 1 large onion
- 1 clove of garlic
- 1 organic lime
- 3 tbsp oil
- 2 tsp curry powder
- 1 tsp garam masala
- 1 can of coconut milk (400 ml)
- 1 handful of roasted cashew nuts
- Salt and Pepper
Preparation:
- Prepare the rice in salted water according to the package instructions.
- Wash the asparagus and cut off the bottom end. Cut the asparagus into pieces about 3 cm long.
- Clean the mushrooms with a paper towel. Cut off the bottom of the stem and cut the mushrooms into strips.
- Peel the carrots and cut them into slices.
- Peel the onion and garlic clove and chop them into small cubes.
- Wash the lime and grate the zest onto a plate and set aside. Squeeze the lime.
- Heat the oil in a large frying pan. Steam the onion cubes until soft and then add the asparagus, mushrooms, carrots and garlic. Sauté everything for about 2 minutes. Add the curry and garam masala. Sauté the spices briefly. Then pour over the coconut milk.
- Let the curry simmer for 8-10 minutes over medium heat.
- Season the curry with salt and pepper and a little lime juice. The vegetables should still be firm to the bite.
- Mix the lime zest into the cooked rice.
- Serve the spring curry with the rice and chopped cashews.
