Curry vegetables

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
35 min
Freeze for three months.

  • Ingredients

    • 3 tbsp (45 ml) butter
    • 1 chopped yellow onion
    • 4 cloves garlic, chopped
    • 1 tbsp (15 ml) grated fresh ginger
    • 1 tbsp (15 ml) garam masala
    • 1 tsp (5 ml) turmeric
    • 8 cups (2000 ml) of assorted vegetables of your choice: carrot, parsnip, potato, squash, cauliflower, etc., trimmed and diced. Take the opportunity to use up your ugly vegetables.
    • 1 can (540 ml) diced tomatoes
    • 2 cans of 398 ml of coconut milk
    • 1 can (540 ml) chickpeas, rinsed and drained
    • Salt and pepper from the mill

  • Preparation

    1. In a large saucepan over medium-high heat, melt butter and cook onion, garlic, ginger and spices for 2 minutes.
    2. Add the vegetables and cook for another 2 minutes.
    3. Add tomatoes, coconut milk and chickpeas. Salt and pepper to taste.
    4. Bring to a boil, reduce heat and simmer for about 30 minutes or until vegetables are tender and sauce is slightly thickened.
    5. Serve with pita bread.

For the adventurers

Notes and tips

Add ½ cup (125 ml) raisins in step 3.