Rethink Everything You Know About Mustard!
Forget the fiery condiment you dab on the side of your plate. In the heart of Bengali cuisine, mustard is the undisputed star, creating sauces with incredible depth and character. This recipe celebrates that tradition, blending pungent English mustard with creamy Greek yogurt and coconut to create a luxuriously rich sauce. This beautiful curry doesn’t overpower; it perfectly complements the sweet, clean flavors of crisp spring asparagus and tender peas. It’s a vibrant, surprising, and utterly delicious dish that will make you see mustard in a whole new light.
NOTE: You will need a blender for this recipe.
Ingredients
• Serves 4
• 2 tablespoons / 30 ml Colman’s English mustard
• 1 Indian green chile, to taste
• 2 tablespoons / 30 ml lemon juice
• 3 cloves garlic, peeled
• ¾-inch / 2 cm piece ginger, peeled
• ⅔ cup / 160 ml plain Greek yogurt
• 2 tablespoons / 30 ml desiccated or fresh grated coconut
• 2 tablespoons / 30 ml canola oil
• ½ teaspoon / 2.5 ml cumin seeds
• ½ teaspoon / 2.5 ml black mustard seeds
• 1 red onion, diced
• 1 pound / 450 g asparagus, woody ends trimmed, cut into ¾-inch / 2 cm pieces (tips reserved separately)
• 1¾ cups / 250 g peas, fresh or defrosted
• ½ teaspoon / 2.5 ml salt, or to taste
Instructions
1. First, create the mustard paste. Combine the English mustard, green chile, lemon juice, garlic, ginger, Greek yogurt, and coconut in a blender. Pulse until you have a completely smooth and fine paste.2. Heat the canola oil in a large frying pan or skillet over medium-high heat. Add the cumin and black mustard seeds. When the seeds begin to pop and wriggle in the hot oil, add the diced red onion. Sauté for about 8 minutes until the onion is soft and translucent.3. Reduce the heat to low and pour in the prepared mustard paste. Cook for 2 minutes, stirring constantly to warm it through and prevent the yogurt from splitting.4. Increase the heat back to medium. Add the chopped asparagus stalks (keeping the tips aside) and cook for 2 minutes, stirring to coat them in the sauce. Add the peas and cook for a further 2 minutes.5. Finally, add the reserved asparagus tips to the pan and cook for 30-60 seconds, just until they turn bright green and are tender-crisp. Remove the pan from the heat, season with salt, and serve immediately with buttered naan or over rice with a side of moong dal.
Nutritional Information
• Approximate values per serving:
• Calories: 265 kcal
• Protein: 11 g
• Carbohydrates: 22 g
• Fat: 16 g
Pro Tips
• To prevent the yogurt sauce from splitting, ensure your yogurt is at room temperature before blending and cook the paste over low heat while stirring constantly.
• For a more authentic Bengali flavor, soak 2 tablespoons of yellow mustard seeds in warm water for 30 minutes, then grind to a paste with the other sauce , replacing the ready-made mustard.
• Feel free to swap the asparagus and peas with other quick-cooking vegetables like green beans, broccoli florets, or bell peppers. Adjust cooking times accordingly.
FAQ
Q: Can I make this mustard curry vegan
A: Yes, you can easily make this recipe vegan. Simply substitute the Greek yogurt with a plant-based alternative like unsweetened coconut yogurt or cashew cream for a similarly rich and creamy texture.
Q: How can I add more protein to this dish
A: To boost the protein content, consider adding a can of drained chickpeas, cubes of firm tofu, or paneer along with the asparagus stalks. This will make the curry a more complete and filling meal.
Q: Is this asparagus mustard curry gluten-free
A: This curry is naturally gluten-free as written. To keep the entire meal gluten-free, be sure to serve it with rice or certified gluten-free flatbreads instead of traditional naan.
Q: How should I store leftovers
A: Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly upon cooling. Reheat gently on the stovetop, adding a splash of water if needed to reach your desired consistency.
