This curry is very spicy (to my taste) though still absolutely delicious based on a recipe in Marijonas Vilkelis’ “Wolf & Lamb -Animal Free Cooking” book.
1 bunch Asparagus – Woody bases removed and cut into 4cm sections)
3 medium sized Potatoes – diced
2 tsp Sea Salt
3 dsp Tahini
2 dsp Olive oil or coconut oil
1 tsp Black Mustard seeds
1 tsp Cumin seeds
1 medium Onion
1 piece fresh Ginger peeled – 2 walnut size
2 hot Chili’s
1½ dsp minced Garlic
1 tsp Turmeric powder
1 tsp Cumin powder
½ cup Coconut Milk
Place diced Potatoes with 100 ml water into TM.
Boil for 10 minutes at 100 degrees on Reverse Speed soft with MC off.
Add Tahini & salt
Blend for 10 seconds at speed 8
Set potatoes to one side in covered bowl.
Place ginger (roughly chopped) and onion (quartered) into TM.
Mince for 5 seconds on Speed 8.
Scrape down sides.
Add oil, mustard & cumin seeds.
Fry for 90 seconds at 100 degrees on speed 1 Reverse
Add chili’s and blend for 3 seconds at speed 8
Scrape down sides.
Fry for a further 5 minutes at 100 degrees on speed 1 Reverse
Add Potato mix, Turmeric & Cumin powder.
Bring to boil, 2 minutes at 100 degrees on speed 1 Reverse.
Add Asparagus – ensure woody ends are removed and cut into 4 cm pieces.
Heat for a further 4 minutes at 100 degrees speed 1 Reverse.
Add chopped Coriander in last 90 seconds.
Add coconut milk.
Cook for a further 2 minutes at 100 degrees speed 1 Reverse
Method (Non Thermomix):
Boil potatoes in just enough water to cover till soft.
Blend potato and water with the salt and tahini.
Fry the mustard and cumin seeds in the oil until the mustard begins to pop.
Then add onion (cut into thin rings) and ginger (grated or finely chopped) and fry until soft.
Add the chili’s (finely chopped) and fry for another 5 minutes.
Add Turmeric & Cumin powder and stir in well.
Add Potato mix and bring to the boil with regular stirring to prevent burning at the base of pot.
Add Asparagus and cook till soft (should only take a few minutes).
Mix in Coriander and simmer for a few minutes.
Add Coconut oil and simmer for a further few minutes.