Details
Yields or Serves:
Rating:
[Total: 4 Average: 5/5]
Tags:
Super easy and super delicious!
- 2 Pounds Asparagus
- 1 Medium Onion (Chopped)
- 1 Garlic Clove (Chopped)
- 1 Tablespoon Canola Oil
- 2 Russet Potatoes (Peeled And Cubed)
- 2 Tablespoons Curry Powder
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Peanut Butter
- 13 1/2 Ounces Coconut Milk
- 2 Cups Vegetable Broth
- 1 Cup Cream
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- Snap asparagus at tender point. In large-size pot add oil. Sauté asparagus, onion, and garlic over a medium heat for 5 to 8 minutes. Add potatoes. Stir in curry powder, brown sugar, and peanut butter. Add coconut milk and broth. Cook 20 minutes until potatoes are tender.
- In batches puree in blender or food processor. Return to pot. Add cream, kosher salt, and pepper. Heat until just hot, but make sure not to boil.
- Ladle into bowls and serve immediately.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 28 Minutes Total Time: 48 Minutes
- "Work With What You Got!"
- ©Tiny New York Kitchen © 2018 All Rights Reserved