I like sweet potatoes, and my beautiful Bride likes asparagus (ok, most vegetables), so this recipe, found by my beautiful Bride, created a great and delicious curry dish. The spices and ingredients are Indian in nature, and work well with the sweet potato and asparagus.Asparagus and Sweet Potato Curry
3 Tbsp coconut oil
1/2 tsp black mustard seeds
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tsp minced fresh ginger
2 tsp garam masala
1 tsp chili powder
1 tsp powdered turmeric
2 bay leaves
1 tsp coarse sea salt
1 14.5 oz. can diced tomatoes
1 14.5 oz. can coconut milk
1 large sweet pototo, peeled, thinly sliced
2 bunches asparagus, trimmed, cut diagonally into 1-inch pieces
salt and black pepper
cilantro to garnish
Warm coconut oil in large saute pan over medium heat. Add mustard seeds and cook until seeds pop, 2-3 minutes. Add onion and saute 5-7 minutes, until soft and translucent. Add garlic, ginger, garam masala, chili powder, turmeric, bay leaves and salt, and saute another 2 minutes. Remove from heat and set aside.
Add tomatoes and their juices to food processor with metal blade and quickly pulse a few times to break them up. Pour tomatoes and coconut milk into saute pan with onions and spices. Fill coconut-milk can with water and stir well to incorporate any coconut milk that may have been left behind. Add to saute pan and mix well. Add sweet potatoes and simmer over low heat about 20 minutes, until potatoes are tender and sauce has thickened. Add asparagus, cover, and simmer 3-5 minutes, until tender but al dente. Remove from heat.
Salt and pepper to taste, garnish with cilantro, and serve immediately.