Spicy Potato and Asparagus Curry



  • ½ lb Asparagus
  • ¼ lb potatoes
  • 1 small red onion
  • 3 teaspoons cooking oil
  • Few curry leaves
  • 1 ½ cups water
  • ¼ cup coconut milk or milk
  • 1 – 1½ teaspoon chili powder
  • Salt to taste
  • Couple of dried red chilies broken into 2-3 pieces

Curry Powder:

  • 1 teaspoon coriander seed
  • ½ teaspoon cumin seeds
  • ¼ teaspoon fennel seeds



  • Peel though outer layer of asparagus
  • Peel and cut potatoes into about ½ inch cubes.
  • Wash the cut potatoes (it is better to wash them after cutting since it will remove the starch from the potatoes. The starch causes sticking to the pan when sautéing)
  • Cut asparagus diagonally into 1 inch pieces. For the thick part of the stalk, split lengthwise and then cut into 1 inch pieces
  • Cut red onion into thin slices
  • Add 2 teaspoons of cooking oil to a saucepan and add onion and sauté until golden brown
  • Add curry leaves and potatoes and fry until the potatoes are lightly browned at the edges
  • Add asparagus and sauté for another minute.
  • Add water, salt, chili powder and cover and cook for 10 minutes
  • Now add curry powder and cover and cook for another 5 minutes
  • Add coconut milk and cook uncovered until gravy thickens
  • Transfer the curry to a serving dish
  • In a separate skillet add the rest of the 1 teaspoon cooking oil and when hot add dried red chilies. Sauté until the chili is almost black and crisp
  • Sprinkle fried chilies with the oil over the curry
  • Serve warm with rice or flat bread
  • Yields: 3 servings.

Curry Powder:

  • In a skillet, roast coriander seed, cumin seed, and fennel seed lightly over low flame
  • Let cool and grind into a powder

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