This recipe is inspired by a Nepalese dish from a little hole-in-the-wall restaurant in Madison, Wisconsin called “tarkari,” which I’ve since learned actually refers generically to spicy vegetable curry originating in the Indian subcontinent (thank you Wikipedia!). The restaurant is called Himal Chuli and I still make a special point of stopping there whenever I get back to Madison, and the rotating seasonal tarkari (of which my favorite has always been the springtime version that features asparagus) is indeed one of the gluten-free options on their menu I can enjoy, though the spice mixture used means that it is not AIP elimination-phase compliant.
Because my visits to Madison are now few and far between, and because I wanted even people on the elimination phase to be able appreciate at least an approximation of this tasty dish, I set out to do some experimentation in my own kitchen! In the end, I decided that the cold version of this dish was actually even more delicious than hot, so I have labeled it a “salad” but feel free to eat it fresh out of the cooking pot if you want a more authentic experience.
About the seasoning
I originally developed this dish using this AIP-compliant Enlightened Curry Powder, which is available from ShopAIP. If you have reintroduced enough seed spices to be able to use a commercially available regular curry powder, feel free. Or, you can use this recipe to make your own.
Curry Sweet Potato & Asparagus Salad Recipe
- Peel sweet potatoes and cut into bite sized cubes. Snap or cut woody ends off asparagus and cut into 1 inch pieces.
- Bring a large saucepan of water to boil. Add sweet potatoes, plus 1 teaspoon salt, and boil for 6 minutes.
- Add asparagus and boil for 2 more minutes.
- Drain and discard water.
- Add curry powder and coconut milk. Toss to coat and distribute seasoning.
- If serving as a cold salad, transfer to a covered dish and refrigerator for at least 1 hour.
- Garnish with fresh parsley, cilantro, and/or chives.
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