Squash and Asparagus Curry

Sweet and Savoury curry perfection. Squash and Asparagus Curry is a simple curry prepared with Asparagus, Squash and Pork jowl in a curry powder infused coconut cream sauce

You will definitely need lots of rice with this dish, a simple curry prepared with fresh asparagus lightly cooked to retain its crunchiness, squash that melts in your mouth and pork jowls which gives a lot of savoury flavours served in a creamy coconut milk-based sauce that is sauteed with garlic and onions. A very savoury dish with lots of subtle but tasty flavours and it’s easy to prepare too, inspired by the Filipino ginataang kalabasa but with additional ingredients making it even better and vibrant.

Squash and Asparagus Curry

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Freestyle

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Description

Squash and Asparagus Curry is a simple curry prepared with Asparagus, Squash and Pork jowl in a curry powder infused coconut cream sauce

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Ingredients

Units MUS Scale 1x2x3x

• 400 g Pork jowls, sliced into small cubes
• 1/2 medium sized butternut squash, cubed
• 1 bunch asparagus, sliced into 2-inch sections
• 2 cups coconut milk
• 3 tbsp bagoong monamon
• 6 cloves garlic, minced
• 1 small red onion, chopped
• 3 pcs finger chillies, chopped
• pepper
• oil

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Instructions

1. In a wok, heat up oil and brown pork pieces.
2. Now add garlic, onion and chillies then sauté for a minute.
3. Add butternut squash then stir fry until there’s a little bit of browning on the butternut.
4. Add coconut milk, bring to a boil and simmer for 7 minutes.
5. Add bagoong monamon and asparagus and simmer for additional 5 minutes.
6. Season with freshly ground black pepper.

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