Step 1

First, get your asparagus roasting. Add your chopped asparagus and sliced onion to a baking dish. Toss with olive oil, salt and pepper to taste. Place in the oven for 10 minutes.

Step 2

Meanwhile, start cooking your coconut curry sauce. I like to use a wide bottomed saute pan for this, but a saucepan will do - you just need something with a lid. Heat a shallow layer of olive oil over a low-medium heat and saute the garlic and ginger for about 1 minute, until fragrant and soft. Add the fennel and cumin seeds and saute for another 30-60 seconds, until fragrant and toasted. Add the dried spices (and add a little extra oil if needed) and saute for another 30-60 seconds until the smell of the spices is really well brought out. Then immediately add the coconut milk to the pan and bring to a simmer. Partially cover and let it simmer over a low heat while you wait for the asparagus to be ready.

Step 3

After 10 minutes in the oven, take out the asapragus. Use a spatula to flip the contents of the pan around to prevent sticking. Add the curry powder and a little more oil, then place back in the oven for a further 10 minutes, or 15 if your asparagus is on the thicker side.

Step 4

Use this time to prepare your naan, rice and any other accompaniments.

Step 5

When the asparagus is nearly ready, return to the coconut sauce. Add the cilantro (coriander) and a squeeze of lemon or lime juice. Remove from the heat.

Step 6

Once the asparagus is well browned, soft and tender, and the onions are crispy, it's go time! Remove them from the oven and add a squeeze of lemon or lime juice just to loosen things up in the pan.

Step 7

Add the asparagus to the sauce, alongside any other ingredients you're including.

Step 8

Spoon over rice and serve immediately - I hope you love it!