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 needed to get on board with the vegetable. Often when 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. It 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 don’t 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 made 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.
More Curries from the blog
- Edamame in Tangy South Indian curry
- Chickpeas in peppery curry leaf coconut sauce.
- Okra Kuzambu – Okra in tamarind coconut sauce.
- Easy Jackfruit Curry
- Chickpea Sweet potato Spinach Curry
Chickpea Tofu Asparagus Curry
- 1 tsp oil divided
- 3/4 tsp (0.75 tsp) cumin seeds
- 3 cloves of garlic finely chopped, divided
- 1.5 cups (201 g) chopped asparagus 1 to 2 inch pieces
- 1/2 (0.5 ) small onion chopped 3/4 cup
- 1/2 inch (0.5 inch) ginger minced
- 1/2 tsp (0.5 tsp) garam masala
- 1/4 tsp (0.25 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 (120 g) 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 (0.5 tsp) or more salt to taste
- 1/4 to 1/2 tsp sugar
- 1/2 cup (122 ml) or more non dairy milk cashew milk for creamier
- 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.
Use berbere spice blend or Baharat spice blend instead of garam masala. Nutritional values based on one serving