Let the inspiration of Earth Day continue to resonate this spring with Chef Bryant Terry’s deliciously cool, Aromatic Asparagus and Sweet Potato Curry with Cilantro. Not only is Terry’s recipe fabulously fresh and seasonal, he pairs all of his uncommonly flavorful recipes with musical suggestions so that you have a Cool Celebration from start to finish no matter what the occasion! Thank you Bryant Terry for being Cool with Cool Foods! We are honored.

The following recipe is excerpted with permission from Bryant Terry’s The Inspired Vegan cookbook.

Aromatic Asparagus and Sweet Potato Curry with Cilantro

Because asparagus spears, like most vegetables, start losing nutrients and flavor immediately after they are harvested, buy them at your nearest farmers’ market when they make their grand appearance this year. Trust me, you don’t want to miss out on one bit of the vitamin C, potassium, B vitamins, copper, vitamin A, iron, phospohorus, and zinc.

Yield: 4 to 6 servings
Soundtrack: "Culture Move" by Asian Dub Foundation, from Rafi's Revenge

Ingredients:

• Coarse sea salt
• 2 bunches of asparagus, trimmed
• 2 tbsp plus 2 tsp coconut oil
• ½ tsp yellow mustard seeds
• 1 medium-size yellow onion, diced finely
• 3 garlic cloves, minced
• 1 tsp minced fresh ginger
• 2 tsp Garam Masala*
• ½ tsp chili powder
• 1 tsp powdered turmeric
• 2 bay leaves
• 14 oz. tomatoes, diced
• 14 oz. coconut milk
• 1 large or 2 small sweet potatoes, peeled and sliced thinly
• Freshly ground black pepper
• ¼ cup minced fresh cilantro

*a blend of Indian spices that you can mix yourself or buy premade at many supermarkets

Preheat the oven to 400°F.

In a large pot over high heat, bring 4 quarts of water to a boil. Add 1 tbsp of salt, boil for 1 minute, add the asparagus, and immediately turn off the heat. Let sit for 1 minute, then drain.

Transfer the asparagus to a large plate and toss with 2 tsp of the coconut oil to coat lightly.

Transfer the asparagus to a large baking sheet and roast in the oven until it starts to crisp, 8 to 10 minutes.

Remove from the oven, cut diagonally into 1-inch pieces, and set aside.

In a large sauté pan over medium heat, warm the remaining coconut oil. Add the mustard seeds and cook until they pop, 2 to 3 minutes. Next, add the onion and sauté for 5 to 7 minutes, until soft and translucent. Then add the garlic, ginger, Garam Masala, chili powder, turmeric, bay leaves, and 1 tsp sea salt and sauté for an additional 2 minutes. Remove from the heat and set aside.

Place the tomatoes and their juices in a large bowl. With clean hands, squeeze the tomatoes through your fingers to break them into smaller pieces. Transfer the tomatoes to the sauté pan with the onions and spices. Add the coconut milk, then fill the coconut milk can one-quarter full with water and stir it well to incorporate any coconut milk that may have been left behind. Add this to the sauté pan and mix well. Add the sweet potato and simmer over low heat for about 20 minutes, until it is tender and the sauce has thickened. Add the asparagus pieces, cover, and simmer for 1 minute. Remove from the heat.

Add salt and pepper to taste.

Garnish with cilantro, and serve immediately.