The mint and coriander gives a unique taste to the spinach curry base.

Recipe (salt free, oil free):
Serves 2,
Aubergine, cut into chunks – 1/2
Asparagus spears, cut into pieces – 4
Parsnip, cut into chunks – 1
Frozen peas – 4tbsp
Tomato diced – 1
Frozen spinach – 3 blocks
Onion chopped – 1
Fresh mint leaves – 5
Fresh coriander – 3tbsp
Green chillies minced – 1/4tsp
Garlic clove crushed – 1
Ginger minced – 1tsp
Cumin seeds – 1/4tsp
Turmeric – 1/4tsp
Coriander cumin powder – 2tsp
Paprika – 1tsp
Curry leaves – 4
Amchoor powder – 1tsp
Lime juice – 1tsp
Almond milk – 350ml
Garam masala – 1/4tsp

Blend the spinach, mint, coriander, lime juice and the almond milk together. Saute the onion and garlic in water for 10 minutes. Add the ginger, green chillies, cumin seeds, curry leaves, turmeric, coriander cumin powder, paprika and amchoor powder. Cook for a couple of minutes. Add the blended spinach and herb mix. Bring to a simmer. Add the parsnip, aubergine and tomato. Cover and cook for 15 minutes. Add the asparagus and peas. Cover and cook for a few minutes until the asparagus is tender. Add the garam masala.

Original recipe:
Goan Green Asparagus Curry by sundaybrunchC4 (Instagram)