Asparagus Curry

By Chef Colin Patterson of Sutra Vegetarian CuisineAs prepared for his cooking demonstration on June 3, 2009

Chef Colin Patterson of Sutra Vegetarian Cuisine preparing Asparagus Curry at his cooking demonstration on June 3, 2009. Photo copyright 2009 by Zachary D. Lyons.

Ingredients:

  • 1 bunch asparagus cut on a bias 1/2 inch pieces
  • 1 bunch chard cut into strips
  • 4 heads green garlic peeled rough chop
  • 2 bunches spring onions small dice
  • 1 Tbs whole cumin seed
  • 2 Tbs yuzu chile paste (you can find it at most asian markets)
  • 3 cups coconut milk
  • 3 Tbs of raspberry vinegar or lemon juice
  • salt to taste

Preparation:

  • sauté onion and cumin seed until translucent
  • add garlic and yuzu paste and sauté for another minute
  • add coconut milk and reduce by 1/3
  • add chard and asparagus and vinegar
  • simmer until asparagus is perfect (bright green tender with a little snap)
  • salt to taste