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Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Asparagus Subzi. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flatbread.
Whenever I get introduced to new veggies, sometimes there are a few trials neededĀ to get on board with the vegetable. Often whenĀ I have tried the new to me veggies like certain squashes, asparagus, broccoli etc at restaurants or cooked them at home in recipes I found online for the most common way to serve them, I was left at either ok with or not liking the vegetable. However, when I try these veggies in my own way in Indian food, it changes up the ball game. I end up liking them!
Did I mention that I am quite picky? Hubbs on the other hand loves vegetables, like any vegetables, which is amazing! Being picky has its pros and cons. ItĀ is helpful in a way because then the dishes I like or develop generally have many flavors, complex profiles and are generally pleasing to a larger audience. But because I am so particular, it takes me a while to warm up to certain flavors, textures and such. I donāt remember where I ate asparagus the first time, but I remember not liking it at all. But there is a ready fix. Add it to a curry. Indian spices, sauces and veggies are a match every time.
This super simple curry has Chickpea flour Tofu, Asparagus and cumin spiced onion tomato sauce. The asparagus is lightly toasted with garlic. then the sauce is madeĀ with onion, ginger, garlic, cumin and tomatoes. Add some non dairy milk or cream, asparagus and chickpea tofu, bring to a boil and done. For variation, use other spices or spice blends.Ā
More Curries from the blog
- Edamame in Tangy South Indian curry
- Chickpeas in peppery curry leaf coconut sauce.
- Okra Kuzambu ā Okra in tamarind coconut sauce.
- Easy Jackfruit Curry
- Chickpea Sweet potato Spinach Curry
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Chickpea Tofu Asparagus Curry
IngredientsĀ Ā
- 1 tsp oil, divided
- 3/4 tsp cumin seeds
- 3 cloves of garlic, finely chopped, divided
- 1.5 cups chopped asparagus, 1 to 2 inch pieces
- 1/2 small onion chopped, 3/4 cup
- 1/2 inch ginger, minced
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- a generous dash of black pepper or cayenne or both - I always add both
- 2 medium tomatoes, chopped
- 2 tsp ketchup
- 1 cups cubed chickpea flour tofu, or other firm tofu or use cooked chickpeas or beans
- a big handful of baby spinach, or other baby greens of choice
- 1/2 tsp or more salt to taste
- 1/4 to 1/2 tsp sugar
- 1/2 cup or more non dairy milk, cashew milk for creamier
InstructionsĀ
- Heat 1/2 tsp oil in a skillet over medium heat. when hot, add cumin seeds and let them get fragrant or change color considerably. 2 mins.
- Add the chopped asparagus and 1 clove of minced garlic. Cook for 2 minutes or until some edges are golden. Stir occasionally. Transfer the asparagus to a plate.
- In the same skillet, add 1/2 tsp oil, onion, garlic, ginger and a pinch of salt. Cook until translucent. 4 mins. Stir occasionally.
- Add the spices, tomatoes, ketchup and a good splash of water. Cook until the tomatoes are saucy. 5 mins. Stir occasionally and mash the larger pieces.
- Add the chickpea tofu, spinach, and asparagus and mix in. Add the non dairy milk, salt and sugar and mix in. Cover and cook for 3 minutes. Taste and adjust salt, sweet and heat. Add more non dairy milk or cashew cream if needed and bring to a boil. Garnish with cilantro and red pepper flakes. Serve hot over rice, cooked grains or with flat bread.
Notes
Use berbere spice blend or Baharat spice blend instead of garam masala. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Unbelievably delicious and easy to make! Thank you!!
Really good! And loved the chickpea tofu ā so great to be introduced to something delicious and new!! Thank you
THIS IS SO GOOD. I followed recipe pretty precisely, other than using regular tofu and baking it before to get it crispy. I also used a full can of coconut milk in the end instead of another type of non-dairy milk, because I love coconut milk. Served with your whole wheat naan recipe and some cooked millet and quinoa. Iām pregnant and craving curry and this REALLY hit the spot. Thank you!!! š
wow ā you went all out! thanks Haley
Richa, I love all your recipes! This is delicious! The flavor profile is big. This a healthy, easy and fabulous recipe. I went for the baked tofu option. I used ground cumin because I didnāt have any seeds. This is wonderful! Winner!
Thanks
Ooh, iāve Got some asparagus and iām craving a curry. Not in the mood for chickpeas or tofu though so I think Iāll substitute kidney beans. I think thatāll be yummy. I hope iām right. Every time I try a new Indian recipe of yours itās amazing, even when I make changes so the odds are in my favour. Thanks!
What a joy to eat! I loved it! I forgot garam masala and turmeric due to āstressā with the non-vegan eating family members and their dishes but I only found out later. For sure I will cook this again and try out the spices! Thank you!
Yes, definitely try it with spices. its a fantastic dish
I made this for dinner tonight for vegans and non-vegans,It was really good! Found some vegan samosaās to go with it! Very easy as I preped the day before! Love your cookbook and posts!