vegetable curry

To add a touch of exoticism to your menu, nothing beats a curry recipe! This one will also give you a good amount of vitamins thanks to its eight cups of mixed vegetables, in addition to its diced tomatoes and chickpeas, all in a creamy coconut milk enhanced with a hint of ginger, garam masala and turmeric!

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20 min
6 servings
33 min
Freeze for three months.

  • Ingredients

    • 3 tbsp butter
    • 1 red onion, chopped
    • 4 cloves garlic, chopped
    • 2 tbsp all-purpose flour
    • 1 tbsp chopped fresh ginger
    • 1 tsp coriander, ground
    • 1 tsp cumin, ground
    • 1 tsp garam masala
    • 1 tsp turmeric
    • 4 cups finely diced root vegetables (carrots, parsnips, potatoes, squash, etc.)
    • 1 can of 540ml diced tomatoes
    • 1 can of 398ml coconut milk
    • 1 can of 540ml chickpeas, rinsed and drained
    • Salt and pepper from the mill

  • Preparation

    1. In a large saucepan, melt butter and cook onion, garlic and ginger for 3 minutes. Sprinkle with flour and mix well.
    2. Add all other ingredients.
    3. Simmer uncovered for 30 minutes or until vegetables are tender and sauce is slightly thickened. Stir regularly during cooking.

For the adventurers

Notes and tips

For adventurers:
Add 1 tbsp. chipotle pepper while cooking.

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