The Curry most commonly available is actually a mix of savory spices such as turmeric cumin, coriander, red or black pepper, mustard, cloves, cardamom, ginger, and others. The actual curry plant is very bitter and is not routinely used to make curry powder even by the East Indians.
The spicy heat of curry is determined by the amount and quantity of pepper it contains. Asparagus lends itself well to being prepared as a curry dish, this recipes calls for Garam Masala which is very similar to curry as well as other spices which are commonly used to make the curry powder we are familar with.
2 Tbs. vegetable oil
2 cups Asparagus, cut into pieces
1 Tsp. Garam Masala
1/2 Tsp. cumin seeds
1/2 Tsp. fennel seeds
1/4 cup creamed coconut
1/4 cup water
1/4 tsp. turmeric
salt to taste
In a medium frying pan heat oil and add cumin & fennel seeds. Allow to let sizzle less than a minute.
Add asparagus, and coat well with oil from the pan; cook 5 minutes.
Add Garam Masala and cook another 2 minutes
Add creamed coconut, water and turmeric; stir well .
Let asparagus simmer until tender.
Allow to cool before serving
[*] Garam Masala is a blend of ground spices common in Indian Cuisine