Asparagus Coconut Curry with Broccoli

Ingredients

• 50 g unsalted peanuts
• 350 g green asparagus
• 1 broccoli (ca. 450 g)
• 1 onion
• 2 Garlic cloves
• 1 piece fresh ginger (ca. 3 cm)
• 2 tbsp peanut oil
• 0.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder
• 2 tbsp yellow curry paste
• 200 ml vegetable broth
• 550 ml coconut milk
• fresh cilantro leaves (for garnish)

Instructions

1. 1.

   Toast the peanuts in a dry skillet without added fat until fragrant. Remove from heat, let cool, then roughly chop.

2. 2.

   Wash the asparagus, peel the lower third, trim woody ends, and cut into ~6 cm pieces. Wash broccoli and divide into florets. Peel onion, garlic, and ginger; finely dice them. Heat oil in a wok or large skillet. Sauté onion, garlic, and ginger until translucent. Sprinkle cumin, coriander, and chili powder over the mixture, stir briefly, then add curry paste and mix well. Deglaze with vegetable broth and coconut milk, then add vegetables. Cook for 4-5 minutes until al dente.

3. 3.

   Taste, adjust seasoning, then serve in bowls topped with chopped peanuts and fresh cilantro garnish.