Spring Curry with asparagus
Ingredients
- 17oz green asparagus
- 7oz broccoli
- 3oz frozen peas defrosted
- 8oz potatoes (small)
- 1 carrot
- 1/2 leek small chopped (only the white one)
- 1/2 young garlic
- 1oz celery kl. chopped
- 1 tbsp. neutral oil
- 2 tbsp yellow curry paste
- NADA salt
- 1 can coconut milk
- 14fl. oz vegetable broth
- 2 tsp lime juice
Instructions
Step 1
Peel asparagus and cut off woody ends and peel lower third. Cut stalks diagonally into pieces about 3cm long. Peel potatoes and cut into 1cm cubes. Peel carrots and cut into small pieces. Finely dice leek, celery, garlic and sauté in oil.
Step 2
Sauté carrots, potatoes and curry paste briefly. Season with salt. Add coconut milk and vegetable stock. Cover and cook over medium heat for 15 minutes.
Step 3
In the meantime, fry asparagus in a large pan with a little oil over medium heat for about 5 minutes.
Step 4
Then remove and do the same with the broccoli florets,
adding some more broth if necessary, and cook for 5-7 minutes. Then add
asparagus, broccoli and peas to the curry sauce and cover everything together
1x boil. Season with salt and lime juice