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Spiced Stir-Fried Asparagus with Coconut

Spiced Stir-Fried Asparagus with Coconut

  • Makes
    4 servings
  • Cook Time
    15 minutes

In the southern Indian state of Kerala, vegetables often are stir-fried with spices and coconut. These dishes, known as thoran, generally just enough liquid to help the vegetables cook, but not so much as to create a sauce. Hence, they are called dry currie. For our version, we stir-fry asparagus, not a typical vegetable on the Indian table, but its sweet, grassy flavor pairs well with the spices and coconut. For less chili heat, seed the jalapeño before slicing.

Tip

Don’t use pencil-thin asparagus; it will quickly overcook and turn soft and soggy. Opt for thicker stalks.

Ingredients
  • 3

    tablespoons coconut oil (preferably unrefined), divided

  • 1½

    pounds thick asparagus (see note), trimmed and cut ½ inch thick on the diagonal

  • ⅓

    cup unsweetened shredded coconut

  • 1

    large shallot, halved and thinly sliced

  • 1

    jalapeño chili, stemmed and sliced into thin half rings

  • 1

    teaspoon yellow or brown mustard seeds

  • 1

    teaspoon cumin seeds

  • ½

    teaspoon ground turmeric

  • Kosher salt

Step 1

In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the asparagus in an even layer and cook without stirring until deeply browned in spots, about 3 minutes. Transfer to a medium bowl and set aside.

Step 2

Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering. Stir in the coconut, shallot, jalapeño, mustard seeds, cumin seeds, turmeric and 1 teaspoon salt. Cook, stirring often, until the shallot is softened and lightly browned, about 4 minutes.

Step 3

Return the asparagus to the pan, increase to medium-high and stir in 1 tablespoon water. Cook, stirring often, until the asparagus is just tender, 1 to 2 minutes. Taste and season with salt.

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