Ingredients for about 4 people:
about 800 g white asparagus
about 200 g carrots
3 shallots
2 cloves of garlic
1 large piece of ginger root
2 tablespoons sesame oil
1 tablespoon water
2 teaspoons curry powder
1 tablespoon whole cane sugar
just under ½ litre unsweetened coconut milk
a good 1 tablespoon curry paste
approx. 200 g mushrooms, e.g. shiitake, brown or white button mushrooms, etc.
For the basmati rice:
approx. 250 g wholegrain basmati rice
2 tablespoons rapeseed oil
a good ½ litre vegetable stock
In addition:
400 g plain tofu
3–4 tablespoons sesame oil
herb salt
freshly ground mixed pepper
3 tablespoons black sesame seeds
Method:
1. For the asparagus and vegetable curry, peel the asparagus, then cut into finger-length pieces.
2. Scrub the carrots with a vegetable brush, trim them and cut into very fine rings.
3. Peel the shallots and garlic. Remove the central germ from the garlic and finely dice both.
4. Peel and grate the ginger, or finely dice it as well.
5. Heat the sesame oil with 1 tablespoon of water in a saucepan, then sauté the asparagus, carrots, shallots, garlic and ginger.
6. Sprinkle the mixture with curry powder and whole cane sugar and sauté briefly.
7. Pour in the coconut milk and simmer over a low heat for about 5 minutes.
8. Clean the mushrooms, remove the stalks and halve them if necessary.
9. Add these to the asparagus and vegetable curry and simmer for a further 8 minutes (the vegetables should still be al dente).
10. In the meantime, fry the wholemeal basmati rice in a little rapeseed oil, deglaze with the vegetable stock and simmer for about 20 minutes.
11. While the rice and the asparagus and vegetable curry are cooking, drain the plain tofu and pat dry with a kitchen towel. Heat the sesame oil and fry the tofu cubes vigorously. Sprinkle with herb salt, freshly ground mixed pepper and black sesame seeds.
12. Season the asparagus and vegetable curry and the wholemeal basmati rice with herb salt and freshly ground black pepper.
13. Before serving, scatter the fried tofu cubes over the asparagus and vegetable curry.
14. Serve the asparagus and vegetable curry and tofu cubes together with the wholemeal basmati rice.
My tips:
-
-
-
- You can replace the white asparagus with green asparagus.
- This recipe is easy to double and can be cooked in a large wok. That way, you can invite lots of guests over and enjoy the meal together at the table.
- If you don’t have black sesame seeds in your cupboard, you can use white sesame seeds instead.
-
-
Product description:
Black sesame is, in general, an extremely nutritious food. It is an excellent source of protein. Black sesame is a high-quality source of protein, particularly for vegans and vegetarians. With its slightly nutty and savoury flavour, black sesame seeds are ideal for muesli, or for adding a touch of flavour to salads or other dishes.
