Asparagus, Butternut Squash, Potato and Coconut Curry

As spring arrives new leaves appear and a variety of flowers bloom in our neighborhood, parks and of course our front/back yard. Warmer weather, cool breeze, birds chirping, squirrels chasing each other, gardening, it's a season of new beginnings and the perfect time to start for healthy eating.

Spring starts to bring bounty of delicious produce to our local farmers' markets and grocery stores. Spring asparagus has been on my culinary radar for years. I enjoy experimenting different styles of Bengali or other Indian cooking methods with this nutritious, heart-healthy and high fiber vegetable, the versatile asparagus. Stir fry, with poppy seeds, shrimp and quinoa are easy, very tasty and always big hit for weeknights family dinner or any big gatherings. Today, I am sharing another delicious and refreshing Bengali style asparagus curry adapted from my mother's recipe. It's vegan, gluten free and grain free.

This dry type curry creates a tropical flavor with the combination of grated coconut and nigella seeds tempered in hot oil. It's simple recipe with a few ingredients and takes only half an hour from prep to serve.

Ingredients~
1 pound asparagus, cut into 1 1/4 inch strips(tender parts only)
1 1/2 cup butternut squash or pumpkin, cut into strips
1 medium potato, cut into strips
1/4 cup green peas(optional)
2 fresh chili
1/4 cup desiccated  coconut or 1/2 cup freshly grated coconut
2 tbsp. oil
1/8 tsp nigella seeds
1/4 tsp salt or as per taste
1/8 tsp turmeric

Method~
Heat oil in a large pan on a medium high flame. Add nigella seeds and fresh chili. when  it releases its exotic aroma add stir fry butternut squash for 5 minutes on medium flame as it takes little longer than asparagus and potato to get cooked. Add in desiccated or freshly grated coconut, chili, potato and asparagus to the pan. Sprinkle turmeric and salt. Stir fry for 5 minutes then cover.Turn the heat low and cook with the lid on for 8-10 minutes or until tender but firm stirring occasionally. If using green peas add in 2 minutes before end of the cooking. Taste and adjust seasonings. Turn off the flame and serve with brown or white rice. Happy spring cooking!!

Happy Spring!!