Vegetable Curry with Green Asparagus

Ingredients

• 500 g Green Asparagus
• 400 g kohlrabi
• 2 carrots
• 1 tbsp Vegetable oil
• 2 tbsp yellow curry paste
• 2 tbsp peanut butter
• 200 ml vegetable broth
• 400 ml coconut milk
• Salt
• chili powder
• a handful of fresh herbs (Thai basil and coriander leaves)
• 50 g coarsely chopped peanuts
• 1 tbsp lime juice
• 2 tbsp Soy sauce

Instructions

1. 1.

   Peel the lower third of the asparagus and cut the spears into 2-3 cm pieces. Peel and dice the kohlrabi and carrots. Sauté all together in a hot pan with oil for a short time. Add the curry paste and peanut butter, stir briefly, then deglaze with broth and coconut milk. Season with salt and chili powder, and simmer gently for about 10 minutes, stirring occasionally.

2. 2.

   Rinse the herbs, shake dry, pluck, and roughly chop them.

3. 3.

   Finally add the peanuts to the curry, season with lime juice and soy sauce. Ladle the vegetable curry into bowls and sprinkle with the fresh herbs before serving.