Asparagus & Sweet Potato Curry

Spring means time for fresh asparagus! This is a recipe for a great curry that includes fresh asparagus. It is packed full of vitamins and even my toddler enjoys it. And, when asparagus season is over, you can substitute any other combination of vegetables in it's place. I have tried numerous combinations and have found them all to be delightful. I serve this over brown rice, but could also be served over pasta or quinoa.

You will need:
3 Tbl coconut oil
1/2 tsp brown mustard seeds
3 cloves garlic (minced)
1 tsp ginger (fresh or dried both work fine)
1/2 - 1 tsp chili powder
2 tsp garam masala (common Indian spice. if you don't use this, your dish will be missing an essential ingredient. available in the bulk section of most health stores)
1.5 tsp turmeric
2 bay leaves
1 14.5 oz. can of diced tomatoes or substitute fresh tomatoes (if you use canned, remember that Eden Organics are the only BPA-free canned tomatoes available)
1 14.5 oz. can of coconut milk
1-2 sweet potatoes, peeled and sliced
1-2 bunches asparagus, cut into 1-inch pieces
cilantro as a garnish

Put coconut oil in large pan and saute over medium heat. Add mustard seeds and cook until they pop (don't go far because when they do start to pop, it can sure get messy if you are not there to stir them... and keep little ones away from the stove at this point; sometimes the mustard seeds can pop right out of the pan and could cause a slight burn). Add onion and cook until translucent (about 5 minutes). Add all spices and cook for another 2 minutes, stirring occasionally.
Next add the tomatoes and the coconut milk. For a thinner sauce, you can fill the coconut milk can up with water and add to the mix. For a thicker sauce, leave as is.
Add sweet potatoes and simmer over low heat for 20 minutes, making sure potatoes are tender. Add asparagus, cover, and continue to simmer under just tender (about 5 minutes).
Pour over rice and garnish with cilantro! Bon apetit!