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Spiced Stir-Fried Asparagus with Coconut

4 Servings

15 minutes

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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

  • pounds thick asparagus (see note), trimmed and cut ½ inch thick on the diagonal

Directions

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Reviews
Bernie W.

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!

Peter Chris S.

This was really good, but too spicy for my family. Next time I'll either seed the jalapeno or omit it entirely. There's plenty of flavor from the other ingredients, and I don't think the heat is necessary.