Ingredients:
2 tablespoons olive oil
1 leek, thinly sliced (white and light green parts only) 3 cloves garlic, minced
1 tablespoon fresh ginger, grated 1 tablespoon mild curry powder
1 teaspoon ground turmeric 1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili flakes (optional) 1 cup sliced carrots
1 cup sugar snap peas, trimmed
1 bunch asparagus, trimmed and cut into 1-inch pieces 1 cup frozen peas, thawed
1 can (14 oz) coconut milk (light for a healthier option) Zest and juice of 1 lemon
Salt and pepper, to taste
Prepare the base: Heat olive oil in a large skillet or wok over medium heat. Add the leeks, garlic and ginger, sautéing until the leeks are soft and translucent.
Spice it up: Add curry powder, turmeric, cumin, coriander and chili flakes. Stir well for about a minute until the spices are fragrant.
Add veggies: Mix in the carrots and cook for 3–4 minutes. Then add the sugar snap peas and asparagus, cooking for another 5 minutes until they start to soften, but retain some crunch.
Simmer: Stir in the thawed peas and coconut milk. Bring the mixture to a gentle simmer, then reduce the heat and cook for another 5 minutes. Avoid boiling to keep the vegetables crisp.
Season: Add lemon zest and juice, then season with salt and pepper. Serve over a bed of fluffy quinoa or basmati rice for a complete meal.
This spring vegetable curry is light, zesty and bursting with the flavors of the season. The asparagus, sugar snap peas and fresh herbs bring a crisp, fresh dimension that's perfect for a springtime meal.
Enjoy this delightful dish as a celebration of the season's bounty!