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Spinach Asparagus Broccoli Curry

8 Nov

Spinach Asparagus Broccoli Curry.

Fresh spinach is chopped up and cooked in oil along with freshly chopped asparagus and broccoli. Powdered spices are added to the cooked vegetables for spice and flavor. Serve spinach asparagus broccoli curry with steamed rice or with roti.
Makes: around 4 Servings of Spinach Asparagus Broccoli Curry.


Spinach 1 Bunch
Broccoli few Florets
Asparagus 4
Green Chiles 3 – 5
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Peel the garlic cloves.
Remove stems, wash and slice the green chiles.
Wash and finely chop the onion.
Break the asparagus ends and roughly chop them.
Break broccoli into florets and divide the florets into half.
Wash thoroughly and roughly chop spinach.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves.
Fry briefly, stir in green chiles and onion.
Fry for a minute, stir in chopped broccoli, asparagus and few splashes of water.
Cook covered for few minutes till they change color.
Uncover, stir in spinach and fry till spinach wilts.
Now stir in red chili powder, turmeric powder and salt.
Mix well and cook for another minute to let the flavors develop and to evaporate any excess moisture.
Serve spinach asparagus broccoli curry with steamed rice or with roti.
Notes: Make sure asparagus and broccoli are cooked well before removing from heat.

Suggestions: If broccoli has a huge stem, chop the stem into small chunks and boil them in salted water for around 8 minutes or until just cooked before adding the stems to the curry.
Variations: Add a tsp of coriander powder if you wish. If using frozen asparagus and broccoli, reduce the cooking time to avoid overcooking.
Other Names: Spinach Asparagus Broccoli Curry.