A warm and filling Asparagus Curry

A warm and filling Asparagus Curry

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It was a foreign green vegetable that just gave me the heebie jeebies – until I tasted it. I fell in love instantly, proclaiming on my facebook wall that asparagus was my new favourite vegetable. Up until last night the only way I knew how to enjoy it was by boiling or steaming it lightly. This asparagus curry takes the vegetable one step further by combining it with garlic, ginger and lots of gorgeous tomato. Before we get on to the recipe, I might just tout on about the amazing health benefits of asparagus. Did you know that a mere 100 calories of asparagus contains 4mg of iron (check this post out about iron in the vegetarian diet) – more iron than beef, chicken or lamb – as well as the antioxidants lycopene, vitamin A, vitamin C, vitamin K, almost twice your folate needs and plenty of lutein to maintain good eye health. Plus, you’ll be a third of the way towards meeting your dietary fibre goal of 30g per day, which will help to lower your cholesterol and normalise bowel movements. ever wondered why asparagus makes your pee smell? Now, on to the recipe. This recipe tastes best the next day, just the way most curries do. It goes really well with rice and a tomato salad, or rolled up in a naan (or a burrito wrap) for lunch. The recipe serves about three people, or I’d say two adults and two children. Sauté the onions until they are translucent and starting to darken. Add the ginger, garlic and spices (including chili), and allow them to sauté for a few minutes. It should be firm but cooked through. Serve warm with rice, or with a flat bread like naan. If the asparagus is very thick stalked then peel the bottom half as shown in the video below.

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