Tomato Coconut Curry (with Sourdough Pita)

I N G R EDI E N T S
2 garlic cloves
1 small knob of ginger
2 – 3 tablespoon of coconut oil
1-2 chilies
1 teaspoon of curry powder
2 large tomatoes
1 cup of coconut milk
½ pack of frozen spinach (fresh
works well too)
1 pack of asparagus
Salt & lime to taste

I N S T R U C T I O N S

1. Roughly chop the garlic and ginger. Heat coconut oil in a pan and sauté the ginger and garlic until fragrant.
2. Roughly chop the chilies and add them to the pan. Sprinkle in curry powder and let it bloom for 1–2 minutes, stirring occasionally.
3. Chop the tomatoes and add them to the pan. Cook for 5 minutes until the tomatoes break down into a sauce. Stir in the coconut cream and add the frozen spinach. Let it simmer for 3 minutes.
4. Cut the asparagus into 2-inch pieces and add them to the curry. Cook for 2 minutes, then season with salt and a squeeze of lime juice to taste. Allow it to cook down slightly, then serve hot with rice or bread!