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Cocotte de curry de légumes au lait de coco avec patate douce, chou-fleur, poivron, petits pois et épinards, servie avec du riz basmati
Team Curcuma

Vegetable curry with coconut milk

A mild, fragrant vegetarian curry with sweet potato, cauliflower and seasonal vegetables simmered in a coconut milk sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings : 4 people
Course : Main Course
Cuisine : Indian
Calories : 460
Ingredients Préparation Notes

Ingredients
  

  • 1 sweet potato (about 400 g)
  • 1/2 cauliflower (about 400 g)
  • 2 carrots
  • 1 courgette
  • 1 red pepper
  • 100 g peas (fresh or frozen)
  • 2 handfuls baby spinach
  • 1 onion
  • 3 cloves garlic
  • 3 cm fresh ginger
  • 2 tbsp oil (coconut or neutral)
  • 1 tsp cumin seeds
  • 2 tbsp curry powder (mild or hot, to taste)
  • 400 g chopped tomatoes (1 tin)
  • 400 ml coconut milk (1 tin)
  • 200 ml water or vegetable stock
  • 1/2 lime (juice)
  • salt and black pepper
  • fresh coriander to serve

Préparation
 

  1. Peel the sweet potato and carrots. Cut the sweet potato into 2 cm cubes, the carrots into rounds, the cauliflower into small florets, the courgette into half-moons and the pepper into strips.
  2. Finely slice the onion, chop the garlic and grate the ginger.
  3. In a large casserole dish, heat the oil and sizzle the cumin seeds for 30 seconds. Add the onion and fry for 5 minutes over a medium heat.
  4. Add the garlic, ginger and curry powder and fry for 1 minute, stirring, until the spices smell fragrant without burning.
  5. Add the sweet potato, carrots and cauliflower and stir well to coat them in the spices. Pour in the tomatoes, coconut milk and water, season with salt and bring to a simmer.
  6. Cover and simmer over a low heat for 15 minutes. Add the courgette, pepper and peas and cook for a further 10 minutes, until the vegetables are tender.
  7. Off the heat, stir in the spinach, which will wilt in 1 minute, then the lime juice. Adjust the salt and season with black pepper.
  8. Serve sprinkled with fresh coriander, with basmati rice or naan bread.

Notes

The curry is even better reheated the next day. It keeps for 3 days in the fridge and freezes very well, without the spinach. For a milder dish, use mild curry powder and add a little coconut milk just before serving.