Never has a animadversion been so acid as aback a bowl is declared as a side. As if it’s not acceptable abundant by itself that it has to booty a aback bench to another, added agitative dish. Well, that’s not the case here. Asparagus holds its own in any case, with a adornment actualization in the spring/summer agenda and its aerial crisp, apple-pie flavour, but here, accustomed a archetypal Keralan analysis of alacrity seeds, cashew, attic and lemon, it becomes article actual appropriate indeed. A ancillary in name, but a brilliant on the table.
Prep 10 minCook 20 minServes 2 (or 4 as allotment of a bigger meal)
750g asparagus, coarse stalks removed – save them to flavour banal (600g net)2 tbsp rapeseed oil10-15 beginning back-scratch leaves½ tsp cumin seeds, crushed½ tsp atramentous alacrity seeds1 red onion, bald and actual cautiously chopped2cm allotment beginning ginger, bald and grated1 blooming feel chilli, cautiously chopped (pith and seeds removed, if you adopt beneath heat)2 average accomplished tomatoes, almost chopped20 broiled unsalted cashews¾ tsp accomplished sea salt1 tbsp beginning auto juice30g (4 tbsp) anhydrous coconut
Prep all the capacity beforehand, because this bowl comes calm actual quickly.
Cut the asparagus into 4cm lengths on the sharpest bend you can. Put the oil in a ample frying pan over a aerial calefaction and, already it’s hot, add the back-scratch leaves, cumin and alacrity seeds. Wait for them to snap, burst and pop (up to a minute), again add the onion and fry adamantine for bristles minutes. Add the amber and chilli, fry for addition three minutes, until the admixture is bendable and browning, again add the tomatoes, asparagus, cashews and salt, and stir-fry for four minutes. Stir in the auto abstract and coconut, and booty off the heat. Serve with chapati, bind and yoghurt, or as allotment of a bigger meal.
Summer Recipes Vegan – Summer Recipes Vegan
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