Vegetarian vegetable curry

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Vegetarian vegetable curry

Vegetarian vegetable curry

Vegetarian vegetable curry
Vegetarian vegetable curry

Number of people


400 g carrot

2 courgettes

1 sweet potato (300-400 g)

3 shallots

3 cloves of garlic

30 cl of coconut cream

50 g red curry paste

2 tablespoons of tomato paste

Lime Lime

1/2 tablespoon cumin

1 small chilli pepper

basil leaf



Preparation: 20 min
Cooking time: 1 h
Step 1
Cut the carrots into thin slices and the potato into small pieces. Cut the courgettes into quarters of slices while preserving the skin.
Step 2
Cut the shallots and garlic into small pieces and brown them in a large frying pan with a little oil. Add vegetables, reduce heat and cover.
Step 3
In parallel, in a bowl, mix the coconut cream, tomato paste and curry paste with the lime juice. Add the chilli and ground basil, cumin, and coat the vegetables with this homogeneous mixture. Add 1/2 glass of water.
Step 4
Season with salt and pepper at will.
Step 5
Simmer well under cover over low heat.
Author's note
Do not stir too much during cooking to avoid the "boiled effect". Remove the lid at the end of cooking to prevent the dish from being too liquid and accompany it with wild rice, a whole grain rice mixture or a simple basmati rice.

I add my grain of salt

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