Spring asparagus and pea curry

Method

1. Snap the woody ends off the asparagus and cut the spears into 4 cm lengths. Chop the onion finely, crush the garlic, grate the ginger and slice the chilli.
2. Rinse the rice in a sieve and put it in a small pan with a lid. Add 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Switch off the heat and leave it covered.
3. Heat the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 6 minutes until soft, then stir in the garlic, ginger, chilli, cumin, ground coriander and turmeric for 1 minute.
4. Pour in the coconut milk and 150 ml of water and simmer for 8 minutes, until slightly thickened.
5. Add the asparagus and peas and cook for 4 minutes, until the asparagus is just tender with a little bite.
6. Add the juice of half the lime and season with salt. Cut the other half into wedges.
7. Fluff the rice with a fork and serve the curry over it with a lime wedge.

Tip Add the asparagus tips only at the end if your spears are thin, as they overcook in minutes. Thicker spears can go in on schedule.

Photo made with AI.

From Nosha · nosha.app