Asparagus Green Curry

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Spring has sprung, and we are thrilled at the start of the growing season! Yay local veggies!

This week, we’re sharing a recipe that features one of our favorite spring veggies: Asparagus! This quick and easy curry takes less than 20 minutes to whip up and is the perfect way to use that beautiful asparagus that’s popping up in your grocery stores or local farmers markets. Plus, it’s cleanse-friendly and packed with a bunch of bonus health benefits!

In addition to being a delicious spring veggie, asparagus is also a nutritional powerhouse. It’s rich in vitamin A, folate, which supports healthy prenatal development during pregnancy, and vitamin K, which supports bone health and strength. It’s a great source of antioxidants to help defend the body from free radicals, and is high in fiber to help aid digestion and gut health.

We hope you enjoy our flavorful, healthy Asparagus Green Curry! Keep it vegan by serving it over brown rice or quinoa, or get an extra boost of protein by serving it with chicken. Let us know what you think in the comments below, or if you have a recipe suggestion or request! We love giving recipes a healthy Conscious Cleanse makeover.

With love and green asparagus,

Jo & Jules

Asparagus Green Curry

Yield: 4 servings

Ingredients:

  • 1 TB. coconut oil
  • 1 leek, sliced
  • 2 cloves garlic, minced
  • 1 TB. fresh ginger, minced
  • 1 large bunch of bok choy, chopped
  • 1 bunch of asparagus, trimmed and chopped
  • 2 TB. green curry paste
  • 1 can full fat coconut milk
  • 2 cups spinach
  • Salt and pepper, to taste
  • Juice from ½ lime

Instructions:

In a large sauté pan, heat coconut oil over medium heat until melted. Add leeks, garlic, ginger, and a pinch of salt, sauté until leeks have soften, about 5 minutes. Next add bok choy and asparagus, stirring frequently for about 3 minutes. Add green curry paste and coconut milk, reduce heat and simmer until asparagus is tender. Stir in spinach until wilted, about 1 minute. Season with salt and pepper to taste and juice of half of lime. Serve over brown rice or with sliced baked chicken.

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