Ingredients
Scale
- 1 Tablespoon ghee, butter or oil
- 1 teaspoon garam masala
- 1/2 teaspoon EACH: curry powder and cumin
- 1/2 of a sweet onion, peeled, sliced & roughly chopped
- 2 – 4 cloves garlic, peeled & chopped fine
- 1 inch chunk of fresh ginger root, grated or chopped fine
- About 5 oz. fresh cauliflower florets
- 1/2 cup salsa (I recommend my 5-minute cilantro almond salsa)
- 1/3 – 1/2 cup coconut milk
- 7 – 8 oz. asparagus, trimmed and chopped
- Salt and/or chopped hot pepper (such as jalapeno or green chile), to taste
- For garnish/finishing: fresh cilantro & a wedge of fresh lemon. Also, plain Greek yogurt
Instructions
- Prep all ingredients. Heat a wok or large frying pan over medium heat. Add the ghee, butter or oil, let it melt and swirl it around to coat the bottom of the pan. Add the spices and let them toast in the hot oil until fragrant, then stir in the onion and cook until soft & translucent. Stir in the garlic and ginger and cook a couple minutes more.
- Stir in the cauliflower, salsa and coconut milk. Cover and cook until the cauliflower is crisp-tender, about 3 – 5 minutes. Add the asparagus and cook about 3 – 5 minutes longer or just until the asparagus is bright green and crisp tender. Add salt and/or hot peppers to taste.
- Remove from heat, sprinkle with cilantro and squeeze some fresh lemon juice on top. If desired, top with a dollop of creamy Greek yogurt to calm the spices. Enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.