Asparagus Coconut Curry

• 1 Onion
• 3 cloves Garlic, Peeled
• 1 piece (Thumb Size) Ginger, Peeled
• 2 Tablespoons Coconut Oil
• 2 Tablespoons Garam Masala
• 2 teaspoons Paprika Powder
• 1 teaspoon Turmeric
• 1 teaspoon Sugar
• 1 cup Vegetable Stock
• 2 cans (13 1/2 Oz. Size) Coconut Milk
• 1 Large Sweet Potato
• 2 Carrots
• 18 ounces, weight Asparagus
• 15-13 ounces, weight Frozen Peas, Defrosted
• 1 Lime
• Salt To Taste
• Rice For Serving

1. Chop the onion and thinly slice the garlic cloves.
2. Grate the ginger.
3. Heat the coconut oil in a large pot.
4. Add the onions and cook until translucent.
5. Add the garlic, ginger, garam masala, paprika powder, turmeric and sugar and stir for about half a minute.
6. Pour in the stock and coconut milk, bring everything to a simmer and cook for about 5 minutes.
7. In the meantime peel and chop the sweet potato and carrots into cubes.
8. Remove the woody ends of the asparagus (freeze to use for a vegetable broth on another occasion) and cut the asparagus into bite-sized pieces.
9. Add the sweet potato and carrots to the pot, bring to a boil again and cook for about 5 minutes.
10. Add the asparagus and cook for another 7 to 10 minutes until the potatoes are soft and the asparagus is cooked but still has a little bite.
11. Add the peas during the last 2-3 minutes of the cooking time.
12. Add the juice of about half a lime and salt to taste.
13. Taste again and adjust the taste with either more lime juice or some sugar according to your taste.
14. I liked this to be a bit tangy so I added a bit more lime juice.
15. Serve with rice.

onion, garlic, ginger, coconut oil, garam masala, paprika powder, turmeric, sugar, vegetable stock, coconut milk, sweet potato, carrots, lime, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/asparagus-coconut-curry/ (may not work)