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.

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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.





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