| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 10g | 6g | 27g |
| sugars | fibre | protein | salt |
| 6g | 5g | 20g | 0.8g |
I want to talk to you today about a dish that truly captures the essence of my culinary journey. Growing up in California and as a proud member of Gujarati Indian heritage, my life has always been a beautiful tapestry of vibrant flavours and culture. And along this journey, I discovered a deep love for Indian-American fusion recipes, something which perfectly reflects my personal culinary repertoire. That is why I am extremely excited to introduce this delightful crowd-pleaser: the Asparagus Beans and Shrimp Curry.
Why Asparagus Beans and Shrimp Curry?
This recipe ticks so many boxes for me. It represents my love for fusing Gujarati and Californian flavours, and it’s also incredibly quick and simple to prepare, making it a popular choice in the Aria and Faisal household, especially with our two growing boys to feed. With every bite, you’re not just devouring a delicious combination of fresh produce and protein but reaping a host of health benefits too.
Asparagus beans, also known as yardlong beans or Chinese long beans, are lower in calories and packed with Vitamin C, Vitamin A and iron. Shrimp, on the other hand, is a low-carb protein source rich in many nutrients like iodine and provides antioxidants like Astaxanthin. This all blends perfectly with the mild heat and earthiness of curry spices, the enriching taste of coconut milk, and a hit of sour zing from a splash of fresh lime juice to create a symphony of taste and health benefits.
A Symbiosis of Flavours
The Asparagus Beans and Shrimp Curry reminds me of my childhood favorite Gujarati dish ‘Undhiyu’, which is a mixed vegetable casserole cooked with similar spices but minus the shrimp. The addition of Shrimp into this dish adds a unique twist and applies a non-traditional approach to my classic favorites which is what fusion cooking is all about.
What you will love about the Asparagus Beans and Shrimp Curry is its versatility. This recipe can brighten up your dinner table on a busy weeknight or a festive occasion equally. It’s a stand-alone winner, but I could also see this curry working well paired with some fluffy steamed basmati rice, warm Naan bread or even a fresh green salad for a light summer lunch. This dish is delightful, satisfying and embodies the spirit of wholesome and hearty Gujarati cuisine with a Californian touch.
In the process of incorporating my dual culture into my recipes, I have realized that these small tweaks not only open up a whole new world of possibilities but correctly express who I am and what my food represents. I hope you experience the same joy and contentment when you cook the Asparagus Beans and Shrimp Curry as much as I do while creating and sharing it with you.
What You’ll Need
- 2 lbs of fresh asparagus beans, ends trimmed
- 1 lb of raw shrimp, peeled and deveined
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2 tablespoons of curry powder
- 1 cup of chicken broth
- 1 can (14 oz) of coconut milk
- 2 tomatoes, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of fresh lime juice
- 1 handful of fresh cilantro, chopped (for garnish)
Method
Step One
Start by washing the asparagus beans thoroughly. After you’ve trimmed off the ends, cut them into 2-inch pieces. Also, make sure the shrimp is peeled and deveined properly. Set them aside for now.
Step Two
In a large pan, heat up the vegetable oil on medium heat. Once the oil is ready, add your chopped onion to the pan and sauté until it becomes soft and translucent.
Step Three
Next, add the minced garlic and grated ginger to the pan. Sauté these ingredients for about a minute or until they release their fragrant aroma.
Step Four
Now, it’s time to add the curry powder to the pan. Stir everything well so that the onions, garlic, and ginger are fully coated in the curry powder.
Step Five
Pour the chicken broth and the coconut milk into the pan and bring the mixture to a simmer.
Step Six
Once the broth mixture is simmering, add your trimmed asparagus beans, chopped tomatoes, salt and pepper. Stir everything together and let it simmer until the asparagus beans become tender.
Step Seven
While the vegetables are cooking, you can start cooking the shrimp. Add it to the pan and let it cook until they turn a bright pink color. This should only take a few minutes.
Step Eight
Take the pan off the heat and stir in the fresh lime juice. Taste the curry and adjust the seasoning if necessary.
Step Nine
Serve the Asparagus Beans and Shrimp Curry hot, garnished with chopped fresh cilantro. Enjoy your hearty and healthy meal!
