Simon Rimmer served up a tasty Goan green asparagus curry with spinach, potatoes and peas on Sunday Brunch.

The ingredients are: 4 green birds eye chillies, 1 onion, 1 tsp ground coriander, 1 tbs cumin, 1 cinnamon stick, 1 Tbs garam masala, 4 curry leaves, 1 tbsp tamarind sauce, 1 tbsp sugar, 1 clove garlic, Tsp salt, 400g spinach, Bunch mint, Bunch coriander, 400ml coconut milk, 50g desiccated coconut, 150ml veg stock, Zest and juice 1 lime, Oil for frying, 300g asparagus, trimmed, 100g edamame, 10g peas and 300g cubed potatoes.

Basmati rice and sesame seeds to serve.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.