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A simple and colorful stir-fry of asparagus and carrots, with fresh coconut and South Indian spices.

Indian Asparagus and Carrot Stir-Fry [Vegan]

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Cooking Time

25

Ingredients You Need for Indian Asparagus and Carrot Stir-Fry [Vegan]

  • 1 tablespoon canola oil
  • 1 teaspoon black mustard seeds
  • 3/4 teaspoon cumin seeds
  • 1/2 teaspoon asafetida
  • 3/4 teaspoon Bengal Gram Lentils (channa dal)
  • 3/4 teaspoon white split lentils (urad dal)
  • 10 curry leaves
  • 1 to 2 dried red chilies
  • 2 cups chopped asparagus (about 1 pound of asparagus, chopped and tough ends discarded)
  • 3 medium sized carrots, peeled and chopped
  • 1 teaspoon salt or to taste
  • 1/2 to 3/4 teaspoon of red cayenne pepper
  • 1 tablespoon freshly grated coconut
  • Optional chopped cilantro to garnish

How to Prepare Indian Asparagus and Carrot Stir-Fry [Vegan]

  1. Heat the oil for about a minute on medium low heat, and add in the mustard seeds and wait until they pop! Add in the cumin seeds and the asafetida, followed by the Bengal Gram lentils and white split lentils and curry leaves. All of this is done is quick succession so it is a good idea to keep them organized.
  2. Lightly crush the red chilies and mix in with the asparagus and the carrots and salt and red cayenne pepper and stir well. Cover and cook for about 5 to 8 minutes.
  3. Remove the cover and mix the vegetables well. Stir in the grated coconut and the cilantro (if using) and stir well. Serve hot with other things or at room temp.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

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