Asparagus-Potato Curry

 

This is a VERY versatile recipe!

  • add chicken or shrimp
  • add chick peas
  • add cauliflower, Brussels sprouts or carrots

 

2 tsp. Coconut oil

1 medium onion, diced

3 cloves garlic, minced

1 tbs. curry powder

½ tsp. cinnamon

½ tsp salt

¼ tsp cayenne pepper

1 13-15 ounce can coconut milk

1 cup cubed Yukon Gold potato or sweet potato

2/3 cup frozen peas

1 pound asparagus, chopped into quarters

Juice from 1 lime

 

In a saucepan, heat over medium heat. Cook onion, stirring frequently, for 3-5 minutes or until translucent. Add garlic, curry, cinnamon, salt, and cayenne; cook for an additional 2 minutes. Add coconut milk and potato. Bring to a boil, reduce heat, cover and simmer until potatoes are just tender, about 10 minutes.

 

Mix in peas and asparagus. (Add a little water or stock if sauce is too thick.) Return to a boil and simmer for 10 more minutes. Mix in lime juice and salt to taste.

 

Remove pot from heat and let stand 5 minutes before serving.

 

Serves 4

pdf of this recipe can be found here