Asparagus Coconut Curry

Chop the onion and thinly slice the garlic cloves. Grate the ginger. Heat the coconut oil in a large pot. Add the onions and cook until translucent. Add the garlic, ginger, garam masala, paprika powder, turmeric and sugar and stir for about half a minute. Pour in the stock and coconut milk, bring everything to a simmer and cook for about 5 minutes.

In the meantime peel and chop the sweet potato and carrots into cubes. Remove the woody ends of the asparagus (freeze to use for a vegetable broth on another occasion) and cut the asparagus into bite-sized pieces.

Add the sweet potato and carrots to the pot, bring to a boil again and cook for about 5 minutes. Add the asparagus and cook for another 7 to 10 minutes until the potatoes are soft and the asparagus is cooked but still has a little bite. Add the peas during the last 2-3 minutes of the cooking time.

Add the juice of about half a lime and salt to taste. Taste again and adjust the taste with either more lime juice or some sugar according to your taste. I liked this to be a bit tangy so I added a bit more lime juice. Serve with rice.