Spring Curry with Asparagus & Peas
30 min
Vegan
80980
For 2 Portions
400 g
green asparagus
200 ml
coconut milk
200 g
tofu, plain
80 g
green peas, frozen
20 g
ginger
2
green onion
1
chili pepper
1/2
lime
2 tsp
curry powder
2 tbsp
vegetable oil
2 clove(s)
garlic
1/5 l
vegetable broth
pepper
salt
1. All set?
2. Place tofu between several layers of paper towel, squeeze out liquid, and dice.
3. Peel and finely dice ginger.