Asparagus curry - green and white

This is a vegan non 'ethnic' (transcultural) 'curry' that might have some reminiscence of Thai curries. Do vary the hotness of the chillies and ginger to your requirements. Here the dried chillies and ginger pieces float in the dish and are meant to be removed while eating.

GET
½ kg of white asparagus ( Asparagus officinalis )
½ kg of green asparagus
5 medium potatoes
2 carrots
2 cups of peeled peas
1 onion
2 tomatoes
1 small bulb of garlic
10 cm of fresh ginger root, peeled (NB Ginger safety!)
6-7 dried chilli (Capsicum annuum) or any fresh chilli you are familiar with
2 tins of coconut (milk or cream, organic, no sugar) Or better make your own!
2 x 10 cm pieces of lemongrass, white bottoms only
Some olive oil
1 Tsp agave syrup
10 black peppercorns
1 lime
Fresh coriander
All organic

Rice, Basmati or organic brown rice

DO
Wash the asparagus well, especially the heads have a lot of sand. Be gentle
Snap off the woody bits at the bottom (stock)
Peel the white asparagus with asparagus peeler (stock)
Cut asparagus diagonally into three parts and separate
(Cook bottoms the longest and heads only for a short time)
Chop the onion finely
Peel the potatoes thinly and cut into mouth-size pieces
Peel the carrots and cut into large diagonal slices
Peel tomatoes, chop finely
Peel the garlic

Start a vegetable stock pot
Add the clean asparagus peel and off cuts, onion, carrots offcuts, the peppercorns, half the ginger chunks and lemongrass. Boil

If you cook brown rice, now might be a good time to start cooking it  

Heat olive oil, fry onion golden, add the ginger and carrot pieces, fry, add potatoes, stir. Add the tomatoes, stir. Then pour 2 cups of the stock through a sieve and pour onto the vegetables. Add the chillies. Cover and boil for 5 min. then add the coconut and garlic cloves. Add half the peas and the bottom bits of the asparagus. Cover and simmer for another 10 min. Add some more of the stock but do not let it get too liquid! Add the top bits of the asparagus, the remaining peas and some of the coriander leaves. Simmer another 5 - 10 min. Add lime juice and sprinkle with fresh coriander before serving.
Should you have too much stock, you might want to use it to cook the rice for day two of the curry.

Images:
Carl Eduard Schuch, 1888 (?) Bunch of asparagus, glass and clay pot

Carole's chili seeds, organic seedsaver

Carl Eduard Schuch, 1884/85, Apples on white with asparagus and jug