ASPARAGUS CURRY
Make and share this Asparagus Curry recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Chop asparagus, carrots and potato into 1/2 inch pieces.
- Take a non-stick pan and put it on medium flame.
- Add oil and other seasonings like mustard seeds and jeera and curry leaves.
- Now add carrots and potatoes first.
- Add turmeric and mix them all properly and close the lid.
- After few minutes stir by adding salt and put the lid on again for a minute.
- Add chopped asparagus and stir them all and close the lid to allow them cook.
- After a few minutes check if all ingredients are cooked.
- Then reduce stove to low and add roasted chana dal powder and dry coconut powder and chili powder.
- Stir them all and close lid for a few minutes and switch off the stove.
- Garnish with chopped coriander.
- Goes well with rice, Chapathi, Dosa.
- Also can use this in sandwiches and is very healthy.
CURRIED RICE SALAD
This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.
Provided by Kardea Brown
Categories side-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
- Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
- Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
- Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.
COLOSSAL CRAB ASPARAGUS BISQUE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
- For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CURRIED COUSCOUS
Steps:
- Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
- Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
CHICKEN AND ASPARAGUS CREPES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
- Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
- Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
Nutrition Facts : Calories 405, Fat 24 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 984 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 26 grams
CURRIED ASPARAGUS
Make and share this Curried Asparagus recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 inch salted water in medium pot, bring to boil.
- Add asparagus and onion.
- Heat to boiling; reduce heat.
- Simmer uncovered 3 minutes.
- Cover and simmer about 4 minutes longer or until tender-crisp; drain.
- Set aside.
- Heat sour cream and curry powder in same saucepan, stirring constantly,until warm;fold into asparagus.
- Sprinkle with peanuts.
THAI-STYLE BEEF AND ASPARAGUS CURRY
Categories Milk/Cream Beef Vegetable Stir-Fry Quick & Easy Lime Coconut Basil Curry Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)
- Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
- Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.
SAUTEED ASPARAGUS WITH CURRIED TOFU AND TOMATOES
This is a Deborah Madison recipe that my family enjoys. It's a visually striking dish, with the vibrant yellow tofu, sauteed asparagus green and the red tomatoes. We like this served with steamed rice. I always take the time to fuss over the tofu saute step, individually hand placing every square of tofu, but I'm obsessive like that. I know it doesn't need that kind of over - involvement to taste good. I also tend to peel my asparagus stalks if they show any signs of being tough or woody.
Provided by Chef Edlear
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Dice the tofu into pieces the size of sugar cubes.
- Bring a pot of salted water to a boil, add in the tofu cubes and reduce the heat.
- Simmer for two minutes. Carefully drain (the tofu is a bit fragile at this point) and then gently pat dry. Toss the cubes with 1/2 teaspoon salt, ground black pepper to taste, the sugar, turmeric, and curry powder. (sometimes I lay the tofu out on a plate and sprinkle the seasoning on, turning the tofu to get all the sides covered rather than "tossing").
- Saute the seasoned tofu in the 2 tablespoons oil, heated, over medium high heat until golden but still tender. turn the tofu so that all the sides are colored. Remove the cubes to a plate, covered to stay warm, and return the skillet to the heat. Reduce the heat to medium.
- Add the 2 teaspoon of oil to the pan, and when it's hot, add in the onion, garlic and 1 1/2 teaspoons of the cumin. Cook until the onion is translucent. Turn the heat to high, and add in the asparagus, red pepper flakes and salt to taste. Saute until the asparagus is tender but not limp, and a beautiful bright green. The timing will depend on the thickness of the stalks. Add in the tomatoes and the tofu, saute to heat through. Turn off the heat and add in the cilantro or parsley and the remaining cumin (if needed).
- Serve immediately.
CURRIED SPRING ASPARAGUS SOUP
This recipe is from a May 1978 Bon Apetit magazine and I've served it at several dinner parties as a first course. You may also serve it as a light main course, along with some crusty French bread, butter, a side salad, and a chilled white wine. You may also vary it by adding a touch of finely minced fresh dill or tarragon.
Provided by Leslie in Texas
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Remove and discard woody ends from asparagus stalks;scrape spears with a vegetable peeler.
- Cut off tips and reserve.
- Dice stalks and combine with stock in a 4- quart saucepan.
- Bring to a boil and cook, uncovered, 8 to 10 minutes, or until very tender.
- Cool, then puree in a blender or food processor; set aside.
- Melt butter over low heat in large heavy saucepan.
- Add flour and cook, stirring constantly, 2 to 3 minutes.
- Stir in puree and bring to a boil over medium heat.
- Add asparagus tips; cover and simmer 8 to 10 minutes or until tips are tender.
- While soup is simmering, combine yolks,curry, and cream and miz thoroughly with a whisk.
- Add to soup and heat through but do not let boil.
- Season to taste with salt and pepper; serve hot.
Nutrition Facts : Calories 348.9, Fat 27.7, SaturatedFat 15.6, Cholesterol 186.8, Sodium 418.6, Carbohydrate 16, Fiber 1.8, Sugar 5.3, Protein 10.4
CURRIED CHICKEN WITH ASPARAGUS
A mild curry sauce nicely coats tender chicken and asparagus in this "must-have" recipe. It's a classic dish I've used for years.-Miriam Christophel, Battle Creek, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside. , Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture., In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture. , Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.
Nutrition Facts : Calories 426 calories, Fat 31g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 779mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB
I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.
Provided by Marla Swoffer
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
- When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
- Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
- Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
- Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
- Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
- Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.
Nutrition Facts : Calories 274.7, Fat 12.3, SaturatedFat 7.2, Cholesterol 48.5, Sodium 966.4, Carbohydrate 26.9, Fiber 4.6, Sugar 3.4, Protein 16.7
MIXED SEAFOOD CURRY
Steps:
- Heat oil in a large skillet over medium-high heat. Saute onion, ginger, and garlic in hot oil until onion starts to soften, 2 to 3 minutes. Stir coconut milk, lime juice, curry paste, and brown sugar into onion mixture, bring to a simmer and cook until slightly reduced, about 5 minutes.
- Stir shrimp, scallops, asparagus, cilantro, and salt into onion mixture; cook until shrimp and scallops are no longer transparent in the center, about 5 minutes.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 7.8 g, Cholesterol 30.6 mg, Fat 10.9 g, Fiber 1 g, Protein 8.9 g, SaturatedFat 4.3 g, Sodium 237.5 mg, Sugar 3.8 g
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