Guest guest Posted May 2, 2005 Report Share Posted May 2, 2005 Asparagus Coconut CurrySaute ½ cup diced (but not peeled) fresh ginger in skillet in 3tablespoons olive oil. After 1 minute add 2 diced red onions. Whenonion is translucent add 8 cloves of fresh, diced garlic and sauté for 1 minute more. Add 2 pounds of sliced asparagus, 2 cans coconutmilk, and 1 can drained and rinsed garbanzo beans. Cook untilasparagus is slightly crisp yet tender. Add 1 heaping tablespooncurry (the key is not using McCormick or the like but real Indian curry spice from your local Indian market).Serve over brown rice with sliced mango as a side dish.Copyright © 2004 Steve Bain-- Diana Gonzalez Nothing wastes more energy than worrying - the longer a problem is carried, the heavier it gets. Don't take things too seriously - live a life of serenity, not a life of regrets. -Unknown Quote Link to comment Share on other sites More sharing options...
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