·         In a large sauté pan over medium heat, warm the oil. Add the mustard seeds, and cook until they pop, 2-3 minutes. Next add the onions and sauté for 5-7 minutes, until soft and translucent. Then add the garlic, ginger, garam masala, chili powder, turmeric, bay leaves and 1 teaspoon sea salt and sauté for an additional 2 minutes. Remove from heat and set aside.   

 

·         Add the tomatoes and their juices to a food processor fitted with a metal blade and quickly pulse a few times to break them up. Transfer the tomatoes and the coconut milk to the sauté pan with the onions and spices. Fill the coconut milk can with water and stir it well to incorporate any coconut milk that may have been left behind. Add it to the sauté pan and mix well. Add the sweet potatoes and simmer over low heat for about 20 minutes, until they are tender and the sauce has thickened up. Add the asparagus, cover, and simmer for 3-5 minutes, until tender but al dente. Remove from heat.  

 

·         Salt and pepper to taste, garnish with cilantro, and serve immediately.

3 tablespoons coconut oil

1/2 teaspoon mustard seeds

1 medium yellow onion, diced finely

3 cloves of garlic, minced

1 teaspoon minced fresh ginger

2 teaspoon garam masala

1 teaspoon chili powder

1 teaspoon powdered turmeric

2 bay leaves

Coarse sea salt

1 14.5 oz. can diced tomatoes

1 14.5 oz. can coconut milk

1 large sweet potato, peeled and thinly sliced

2 bunches of asparagus, trimmed and cut diagonally into 1-inch pieces

Black pepper

Cilantro to garnish