I grew up eating yoghurt at almost every evening meal – it’s just the persian thing to do. Fast forward to now when I’m trying to cut down on dairy… well you can see my dilemma.

Until 2 years ago I had never tried asparagus. It was a foreign green vegetable that just gave me the heebie jeebies – until I tasted it. I fell in love instantly, proclaiming on my facebook wall that asparagus was my new favourite vegetable.

While my DH barbequed some marinated chicken over charcoal tonight, I whipped up this quick curry served with brown rice and yoghurt – delicious – in only half an hour! Now that’s what I call a handy recipe to have on file. And it’s even better when you can polish it off with a piece of chocolate cake

A good curry will go a long way to put my DH and I in a good mood. This curry was one of the first dishes I learned how to cook after we got married, and I think we ODed on it a little… or a lot. So much so that I didn’t make it for at least a year. But I’m happy to say, it’s back in our lives for good!

This dish is amazing – or so my husband and many meat-eating guests have told me. Personally, being a vegetarian I have only cooked it, never tasted it. This in itself testifies to how fool-proof the recipe is!