Asparagus and Red Lentil Curry

I had "bean curry" planned.  Asparagus was on sale.  Done.  Meal planning doesn't have to stifle creativity.  Knowing that I was making something to use a 50¢ can of almost-expired coconut milk merely steered things in an unexpected direction.

Curries have become a bit routine, to the point that I probably should have a separate tag for them.  I vary the spice mix to match the primary ingredients and hit the ground running.  It's like how I make American dishes, with all those familiar spices and techniques.  It's just a different flavor profile.

For the olive oil, I actually used some of my cilantro frozen in oil and skipped fresh cilantro.  Not sure it added a whole lot of flavor, but that could have been in part because the herbs are usually added at the end.  It probably just cooked out.

1 Tb olive oil
1 small onion, diced
*1/2 tsp celery salt
1/2 tsp coriander seed, crushed
1/2 tsp cumin seed
1 tsp paprika
2 tsp curry powder
*3 cloves garlic, minced
*1 tsp grated ginger
*2 Tb tomato paste
1 15 oz can diced tomatoes (no salt if possible)
*1 15 oz can light coconut milk
3/4 C red lentils
1 lb asparagus
2 Tb lemon juice
rice for serving

1.  Heat oil in a large skillet or soup pot over medium-high heat.  Add onion and cook until lightly browned, about 5 minutes, stirring frequently.

2.  While the onion is cooking, rinse lentils well.  Prep asparagus by snapping a few inches from the base. Wherever it breaks is the natural place where the tough parts can be discarded.  If desired, cut spears into smaller pieces.

3.  Add spices, garlic, ginger, and tomato paste to the onions and stir until fragrant.  Stir in diced tomatoes and their juice until well combined.

4.  Start your rice according to package directions in a separate saucepan.

5.  Add coconut milk to the curry pot, then stir in lentils.  Once it boils, lower heat to a simmer.  Cover and cook 10 minutes.

6.  When the lentils are mostly done, add asparagus.  Cover and continue to cook until spears are a vibrant green.  If mixture is too thick for your liking, add a bit of water.  It should be thicker than soup, more like a stew.  Stir in lemon juice.

7.  The rice should be done by now, so you can serve the curry alongside or on top of the rice.

Difficulty rating  :)