Asparagus Curry with Cumin-Spiced Hazelnuts
30 min
Vegan
113189
For 2 Portions
400 ml
coconut milk
300 g
green asparagus
60 g
spinach, fresh
40 g
red curry paste
20 g
ginger
20 g
hazelnut, whole
5 g
cilantro, fresh
5 g
sesame seed
2
green onion
1
chili pepper
1/2
lime
2 tbsp
sunflower oil
2 clove(s)
garlic
1/2 tsp
cumin seed
sea salt
1. All set?
2. Wash asparagus, peel bottom third, and remove ends. Then slice diagonally into 2" pieces.
3. Wash chili pepper, deseed, and dice finely.