One of the best curries I have ever tasted, was piled high with fresh and crispy garnishes. The simplest of garnishes can really transform a meal into a beautiful one, while also elevating and enhancing the recipe’s flavours. Simple pantry items such as chilli flakes or fresh produce and herbs can add texture and brighten a dish in a flash.
This comforting curry is protein-packed and is perfect as a side or as a main when served with rice or warm fluffy naan bread. Read on for garnish suggestions and ideas.
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Serve it alone as a salad or on top of thick-sliced crusty bread topped with goat cheese. Don’t have cannelloni beans on hand? Switch them out for any other white bean like butter beans. Basil can also be substituted with any leafy green such as arugula. I like to keep this recipe simple by using store-bought pesto.
This easy to make recipe by Milk & Marigolds is spring inspired and full of freshness and flavour. Follow my instagram account & recipes at: @milkandmarigolds
Whether you are celebrating Easter, Passover or just looking to shake up your meal routine, look no further. Fragrant and savoury, this recipe is the perfect spring dish while not breaking the bank. The ingredients are also interchangeable depending on what you currently have in your fridge and pantry.
Asparagus with Fragrant Parsley Pesto (nut & dairy-free)
Prep Time: 20 minutes Cooking Time: 10 minutes
Author: Milk & Marigolds Serves: 2 large servings (easily scaleable)
1 bunch of asparagus
2 eggs, soft boiled and halved
1/3 cup packed flat-leaf parsley, finely chopped
1 lemon (zest and 1 tbsp of its juice)
1/2 garlic clove, minced
2 1/2 tbsp olive oil
1/2 tsp sea salt
a few turns of ground pepper
a few pinches of red pepper flakes
fine grater or zester
1. Preheat your oven to broil. Begin by washing your produce. Roughly chop your parsley (stems included) until you have a 1/3 cup amount (packed). Then mince half a garlic clove and zest your lemon. Set aside the zest for garnish.
2. In a food processor, add the garlic and the parsley and lightly pulse (do not blend). Then add your salt, pepper, lemon juice and slowly add the olive oil with just a few pulses. Set aside. This will yield about 1/2 a cup parsley “pesto” sauce.
3. Next, boil the eggs to your liking and once cooled, peel and halve them. Meanwhile, cut the woody stems off the ends of the asparagus. Space out the asparagus in a roasting pan without oil. Broil for about 4-5 minutes.
4. While the asparagus is still warm, place it on a serving platter and top with as much pesto as you like. Garnish with red pepper flakes, lemon zest and anything else you desire. Enjoy!
Copyright 2015 © Milk & Marigolds
This recipe is gluten-free, vegan, high in protein, and simple to make. I suggest making this large batch recipe for freezing or as weekly meal prep to help turn a hectic week into a breezier one. Serve the curry with rice or fresh bread.
After all, K.I.S.S.
(Keep It Simple Sweetie)
They say that life begins at the end of your comfort zone, but a hot shower can’t hurt right?