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
Ingredients
- 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
Instructions
- 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
Marieke, The Vegan Food Critic says
April 11, 2016 at 2:02 amLooks delicious. It is so easy to grab a pre-made curry paste, but your recipe shows that making it yourself is not that difficult at all 🙂
Richa says
April 11, 2016 at 10:21 amThanks. I think the only curry pastes I use are Thai which eventually I will be making at home too.
Cassie Autumn Tran says
April 11, 2016 at 7:26 pmI used to be SO picky too. Anything that wasn’t doused in cheese would NOT go into my mouth! Now I pretty much try everything and ANYTHING! This curry looks so so good too! Is it a coincidence that I was making curry today too? 😉
Richa says
April 11, 2016 at 8:13 pm🙂
Helen says
April 12, 2016 at 12:53 amOh, this sounds so heavenly. I adore curries, so does our baby son! Can’t wait to try this
harun says
April 12, 2016 at 4:41 amThe recipe looking so tempting
Arthur in the Garden! says
April 13, 2016 at 8:26 amYummy!
Kathryn says
April 16, 2016 at 11:56 amThis dish looks delicious and simple!
Richa says
April 16, 2016 at 1:28 pmthanks!
Fenice says
April 18, 2016 at 5:54 amI actually made a whimpering sound when I saw the photo and read the recipe. I’m in the midst of moving: most of my kitchen is packed, the movers come in a couple of days, then I have a two-day road trip with a howling deaf cat ahead of me, then to a tiny rental cottage with a equally tiny kitchen. But I’m going to the pantry right now and pulling these spices to travel with me so this will be the first thing I’ll make when I get to my rental. Yum!
Richa says
April 18, 2016 at 10:42 amawesome! Have a smooth move!
Robert McCarthy says
June 15, 2016 at 1:44 pmTurned out great. Wife loved it. Thanks for sharing!
Bobbie says
September 20, 2016 at 4:27 pmI made this for dinner tonight for vegans and non-vegans,It was really good! Found some vegan samosa’s to go with it! Very easy as I preped the day before! Love your cookbook and posts!
Vegan Dudette says
March 18, 2017 at 12:42 pmWhat a joy to eat! I loved it! I forgot garam masala and turmeric due to ‘stress’ 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!
Richa says
March 18, 2017 at 7:51 pmYes, definitely try it with spices. its a fantastic dish
Wendy says
May 17, 2019 at 1:26 pmOoh, i’ve Got some asparagus and i’m craving a curry. Not in the mood for chickpeas or tofu though so I think I’ll substitute kidney beans. I think that’ll be yummy. I hope i’m right. Every time I try a new Indian recipe of yours it’s amazing, even when I make changes so the odds are in my favour. Thanks!
Lori says
December 27, 2019 at 2:34 pmRicha, 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 didn’t have any seeds. This is wonderful! Winner!
Richa says
December 27, 2019 at 3:30 pmThanks