For some gourmets, the asparagus season is the most wonderful time of the year. After all, the "king of vegetables" was already appreciated in ancient Rome. The all-rounder asparagus is delicious, low in calories, low in fat and easy to prepare. White asparagus tastes particularly mild, whereas green asparagus is somewhat spicier and heartier. When buying, look for closed tips and firm, shiny spears. A simple freshness test: rub the asparagus spears against each other, if they start to squeak, they are fresh. The delicious asparagus is combined with tasty chickpeas, which are very filling, and coconut oil, which gives the dish a very special exotic touch.
Ingredients for 4 portions of curry:
- 400 ml coconut milk
- 3 tsp green curry paste
- 1 tbsp coconut oil
- 3 tsp vegetable stock
- 2 tsp coconut blossom sugar
- 3 tsp lime or lemon juice
- 500 g chickpeas, cooked
- 500 g asparagus
- 500 g zucchini
- 4 tbsp coconut flour
- 1 handful of fresh basil leaves
First cut the peeled asparagus into pieces about 2 cm long. Also cut the washed zucchini into 2 cm pieces and cut them into quarters. Then heat a pan or frying pan and briefly fry the green curry paste in coconut oil. Then deglaze the paste with coconut milk and add the coconut blossom sugar, vegetable stock and lime juice. Stir everything together well. Now you can add the cooked chickpeas and cook for 10 minutes. Then add the asparagus and zucchinis to the pan and cook for a further 10 minutes. In the next step, stir in the coconut flour. Just before serving, you can sprinkle basil leaves over the dish. Any type of rice goes well with this curry.
Many thanks to Falea for the great recipe! If you want to find out more about the great and fascinating variety of coconut oil, be sure to check out Falea's website kokosoel.com!