600 g zucchini, thinly sliced
1 small bundle asparagus
2 onions, cut into thin rings
Sea salt and black pepper
150 ml Love.Food.Asia. Dipping Sauce
2 tbs green curry paste
1 tsp died garlic chips
1 tbs black sesame seeds
4 tbs soybean oil
120 g crushed & roasted cashew nuts
½ bunch of fresh coriander, chopped (for serving)
In our garden we now can pick the first zucchinis. We all love them because you can make so many dishes from A to Z. The idea behind this recipe is to combine the Asian tastes with a simple gratin. But we decided not to use cheese like in many other gratins. This vegan recipe is simple and it´s fresh taste will surprise you 🙂
Fry onions with 2 tbs soybean oil and green curry paste in an iron or oven safe skillet with soybean oil on medium heat until soft and golden brown. Season with a pinch of sea salt and black pepper. Set aside.
Preheat oven to 200 degrees.
Slice zucchini into very thin slices (see picture).
Cup off the top 6-7 cm (3 inches) of the asparagus. That’s the only part you’ll be using. Save the rest for another dish. Carefully split the top portion in half.
Add zucchini to a mixing bowl and top with remaining 2 tbs soybean oil, 1/2 tsp salt, pinch of black pepper, garlic chips, and 2 tbs Love.Food.Asia. Dipping sauce. Mix well.
Spread the slightly cooled onions around in the bottom of the skillet to create an even base. Top with zucchini slices.
Add asparagus on top of the zucchini slices.
Top with roasted cashew nuts and bake for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top.
Remove from oven and top with freah coriander.
Eat with fresh jasmin Rice.