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Spiced Stir-Fried Asparagus with Coconut
In the southern Indian state of Kerala, vegetables often are stir-fried with spices and coconut. These dishes, known as thoran, generally just enough liquid to help the vegetables cook, but not so much as to create a sauce. Hence, they are called dry currie. For our version, we stir-fry asparagus, not a typical vegetable on the Indian table, but its sweet, grassy flavor pairs well with the spices and coconut. For less chili heat, seed the jalapeño before slicing.
4
Servings
Tip
Don’t use pencil-thin asparagus; it will quickly overcook and turn soft and soggy. Opt for thicker stalks.
15 minutes
Ingredients
-
3
tablespoons coconut oil (preferably unrefined), divided
-
1½
pounds thick asparagus (see note), trimmed and cut ½ inch thick on the diagonal
Directions
-
01In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the asparagus in an even layer and cook without stirring until deeply browned in spots, about 3 minutes. Transfer to a medium bowl and set aside.
Wow, this was so tasty, normally we roast in oven with salt, pepper and olive oil. This is easier, with a better margin of safety and a better flavor profile!