Asparagus in Creamy Coconut Sauce
The coconut cream adds so much flavor to this dish. Ginger and garlic go so well with coconut cream all the time and the more colorful your food the more health benefits it’ll provide you. I used brown rice to finish it off but you can add quinoa to get extra protein – and make it low carb. Asparagus is a good source of fiber, contains anti-inflammatory and high in antioxidants properties. Read here -> why you should eat more asparagus
Let’s get cookin’
Recipe:
Ingredients
- 1 bunch asparagus, trim the ends
- 1 red bell pepper, thinly sliced
- 1 carrot, sliced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 cup coconut cream
- 1/2 teaspoon cumin
- 1 teaspoon grated fresh ginger or finely minced
- 2 tablespoons olive oil
- 2 tablespoons tamari
- a handful cilantro for garnish
- salt and black pepper to taste
Instructions
- Heat a pan with oil, add onion, stir, cook until tender or translucent. Add garlic, ginger, bell pepper, carrots, asparagus stir to mix, add cumin, black pepper, and tamari, stir, add coconut cream, stir, lower the heat, simmer for 2 minutes or until veggies are tender. Add salt if needed. Garnish with cilantro. Serve with brown rice.
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