Farmer’s Market Sweet Potato and Asparagus Curry

Yesterday morning, after much anticipation, I went to the first outdoor Farmer’s Market of the season!! It was even better than expected. In years past the first few market’s were only filled with budding herb plants and strawberry shrubs but with the weather being so warm lately, there was plenty of produce to be had! I got a box of sweet potatoes, a (still living) head of lettuce, and a bunch of asparagus.

Needless to say, I immediately started thinking about how to combine the three. I ended up saving the lettuce for sandwiches this week but found this great curry recipe for the sweet potatoes and asparagus. This made me particularly excited because

  1. I am using my sweet potato and asparagus
  2.  I LOOOOOOVE curry
  3.  this curry was like no other curry I have ever made before

[Here comes the rant about my love for curry] WOAH, it is kind of ridiculous how much I love curry. It’s so flavorful, vegan, stocked full of all my favorite vegetables, and infinitely versatile. Yesterday was a particularly chilly day compared to what we’ve been having so the idea of warm goodness lathered over some soft rice sounded so satisfying. Summer is no place (sadly) for curry and I was super excited about being able to make this one more time this season. What was especially fantastic about this curry was it used every vegetable I would have avoided when making my usual curry. I associate curry with onions, peppers, potatoes, etc but this one was chocked full of asparagus, sweet potatoes, and even a bit of corn! And the best part is it still turned out fantastic. Gah, okay, I am done ranting about how amazing it is and am going to now tell you how to make it.

Sweet Potato and Asparagus Curry

  • 1 bunch of asparagus, trimmed
  • 2 Tablespoons olive oil, divided
  • 1/2 teaspoon mustard seeds
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon of ginger powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 teaspoons powdered turmeric
  • 3 bay leaves
  • 2 tomatoes, diced
  • 1 can of corn, drained and rinsed
  • 1 (14 oz) can of coconut milk
  • 2 sweet potatoes, washed and thinly sliced
  • 2 cups cooked rice
  • fresh cilantro, for garnish

Preheat oven to  400 degrees. Bring a large pot of salted water to a boil. Once boiling, throw the asparagus in and immediately turn off he heat. Let it sit in the warm water for a minute and then drain.

On a large baking pan, toss the asparagus with 1 tablespoon of the olive oil. Cook for 8 minutes in the oven. Once cooled, cut into 1 inch pieces.

In a large pot, heat the other tablespoon of olive oil over medium. Add the mustard seeds and cook until they pop (about 3 minutes). Next, add the onions and saute for 5 minutes or until they have softened. Then add in the garlic, spices, and bay leaves and cook for another 2 minutes.

Next, add in the coconut milk + 1 can full of water to the mixture. Add in the tomatoes, corn, and sweet potatoes and bring the sauce to a simmer. Let simmer for about 30 minutes or until the sauce has become thick. Lastly, add in the asparagus and simmer for 1 more minutes.

Serve over rice and garnish with cilantro. Munch down with naan bread or a mango lassi! Enjoyy!

shellywest

April 5, 2012
April 9, 2012

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9 Comments

  1. Reply

    luvnorcal

    April 8, 2012

    I love curry as well! I think I’m going to have to try this one cause it looks really delicious!

  2. Reply

    amuseyourbouchecookery

    April 8, 2012

    Yum! This looks amazing. I usually use a spoonful of curry paste when I make curry rather than making the spice mix from scratch, but this sounds easy so I might try this instead next time 🙂

  3. Reply

    The Hearty Herbivore

    April 8, 2012

    Can’t wait to go to the Farmer’s Market this weekend! I was sad I missed the opening weekend. 🙁

  4. Reply

    leroywatson4

    April 9, 2012

    Thats a beauty!

  5. Reply

    Chica Andaluza

    April 10, 2012

    Wonderful – I´m a huge curry fan too! Although I´m not vegetarian, I really enjoy curries without meat..it´s all about the flavour.

  6. Reply

    Cadry's Kitchen

    April 10, 2012

    I’m envious you’ve already gotten to your first farmer’s market of the year! Ours doesn’t start for another month. I’ve been eating asparagus like a fiend now that it’s available. I love this idea of using it with sweet potatoes in curry. It sounds delicious!

  7. Reply

    eclectic faerie

    April 11, 2012

    thanks for stopping by my blog!

    this sounds yummy ~ love the ingredients, love curry

  8. Reply

    ivelinaborislavova

    May 14, 2012

    Hi, there
    I love your blog and your dedication to animal free food. I love your recipes.
    “Mother Nature Loves you” has nominated you for a
    ‘Versatile Blogger Award’ (http://versatilebloggeraward.wordpress.com/).
    The Versatile Blogger Award is a great way of meeting other like-minded bloggers and getting folk to have a look at your pages (I believe it is known as ‘traffic’).
    The rules for the Versatile Blogger are as follows:
    If you are nominated, you’ve been awarded the Versatile Blogger award.
    -Thank the person who gave you this award
    -Include a link to their blog
    -Select 15 blogs/bloggers that you’ve recently discovered or follow regularly
    -Nominate those 15 bloggers for the Versatile Blogger Award
    -Finally, tell the person who nominated you 7 things about yourself
    Thats it!
    Thank you for all that you are.
    Sending love and blessings your way

    Ivelina

    P.S You can see your nomination here http://www.mothernaturelovesyou.com/mother-nature-loves-you-nominated-for-the-versatile-blogger-award-%E2%99%A5-%E2%99%A5-%E2%99%A5/

  9. Reply

    Nessa Matthews

    March 25, 2014

    Made this evening! Wonderful recipe. x

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