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. currya 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 recipe can be found here