CURRY DE SPARANGHEL CU LAMAIE

Buna sa va fie inima si bine sa va priasca vara! Tocmai am pregatit o mancare usoara de vara, rapid de facut si cu doar cateva ingrediente.

Imi place foarte mult sparanghelul, iar acum suntem chiar in plin sezon, deci il putem gasi mai usor de cumparat. Pentru aceasta reteta am folosit o legatura intreaga de sparanghel verde.

Sosul este o versiune foarte cremoasa si cu consistenta “laptoasa”, usor condimentata dar si racoritoare de curry. Si totul complet vegan!

Haideti sa vedem impreuna cum procedam:

Ingrediente:

• 1 legatura sparanghel verde (aprox. 10 fire);
• 1 cartof maricel;
• 1 ceapa potrivita;

Sos:

• ½ conserva crema de cocos (lapte de cocos gras pentru gatit) – aprox. 150-200ml;
• ½ lgt turmeric;
• 1 varf lgt sare;
• piper dupa gust;
• 1 varf lgt boia dulce;
• zeama de la ½ lamaie mare sau de la o lamaie mica intreaga;

Am taiat cam 2 cm din coditele firelor de sparanghel, pentru ca acea parte este foarte fibroasa si nu prea poate fi mancata. Restul le-am spalat si le-am feliat in bucati de cca 1 cm. Am curatat de coaja cartoful, si l-am taiat cubulete. La fel si ceapa, am curatat-o si am taiat-o in bucatele mai mari, dar o puteti toca dupa cum va place.

Le-am pus toate intr-o tigaie inalta cu capac si cu ½ cana de apa (cam 125 ml), sa se abureasca bine si sa se inmoaie. Dupa ce s-au fiert cam pe trei sferturi, atat cat sa intre furculita intr-un cubulet de cartof, am adaugat laptele de cocos, si condimentele (sare, piper, turmeric, boia) si le-am lasat pe foc in continuare inca aprox 5-10 minute, sa se imbine aromele sub capac. Aproape de final am adaugat zeama de lamaie, am amestecat totul inca o data si cam dupa 1 minut am stins focul.

Se poate servi ca atare sau alaturi de o salata de verdeturi.

Pofta buna!

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English version: 

LEMON ASPARAGUS CURRY

Warm greetings and may you enjoy the summer time! I have just prepared a light, quick and easy to make dish, and with only a few ingredients. I very much enjoy asparagus, and since we're in full season now, we can find it easier to buy at any local shop. For this recipe I have used one whole bunch of green asparagus.

The sauce is a very creamy and milky, slightly spicy yet refreshing version of curry. And all fully vegan!

Let's see together how to make it:

Ingredients:

• 1 bunch green asparagus (aprox. 10 stems);
• 1 pretty large potato;
• 1 medium onion;

Sauce:

• ½ can coconut cream (thick fat coconut milk for cooking) – aprox. 150-200ml;
• ½ tsp. turmeric;
• 1 pinch of salt;
• 1 pinch of pepper;
• ½ tsp sweet paprika powder;
• the juice of half of a large lemon or of one whole little lemon.

I have cut about 1 inch of each asparagus stem prior to cooking them, because that bottom part is too fibrous and not so easy to chew. I've washed the rest, and sliced in ½ inch slices. I've also pealed the potato and cut it in ½ inch cubes. The same goes with the onion, or you may chop it finely as you prefer.

I've put all the the above ingredients in a large saucepan with a lid, adding just ½ cup water (aprox.125 ml), just enough to let them boil and soften. After being almost fully boiled, just enough to squeeze one potato piece with the fork, I've added the coconut milk and the spices (salt, pepper, turmeric, paprika) and let them boil for 5 to 10 more minutes, in order to let the aromas mix and blend under the lid. Close to the end I've added the lemon juice, and just stirred everything one more time, then turned off the gas after about 1 minute.

It can be served as it is, or accompanied by a nice green salad.

Enjoy your meal!

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