This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
This vegetable curry is very easy to make, ultra tasty and just the right amount of spicy. With its melt-in-the-mouth vegetables, it's an Indian delight that's as creamy as it is comforting. Beware, addiction is on the way!
If you like curry, you'll love this Katsu Curry (traditional Japanese curry), this Indian fish curry or this chicken with coconut milk and green curry or this Thai salmon curry.
💙 Why you'll love it
- It's really very easy to make and will give you very little washing-up to do, since all you need is a frying pan.
- It's seasonal, vegan (and therefore dairy-free).
- It is healthy and can be a good option for eating vegetables.
- It allows you to travel a little and discover the flavors of India.
- It can be kept for several days, making it ideal for batch cooking.
🥥 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Vegetables: for this curry, I use carrots, sweet potatoes, spinach shoots and onion.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Double tomato paste: for flavour and fragrance.
- Coconut milk
- Curry paste
- Lime and ginger: for flavor and a little extra kick.
- Cilantro: you can't make an Indian-inspired recipe without coriander! Frozen or fresh, use whatever you have on hand.
- A little Espelette pepper to spice things up.
✅ Gluten-free version
To make this recipe gluten-free, remove the Espelette pepper, as it often contains it (check the label).
💡 Frequently Asked Questions
You can serve it with rice flavored with Garam Massala, rice or even naans.
Of course, since it can be kept for 3 to 4 days in the fridge, in an airtight container.
Yes, you can add meat (chicken, pork or beef), chickpeas, zucchini, eggplant, squash, fish or shrimp.
❄️ Preservation / freezing
Once cold, place in an airtight tupperware and refrigerate. You can keep it for 3 or 4 days. Reheat in the microwave or frying pan.
It can also be frozen if you have leftovers. Write the date and name of the recipe on a freezer bag and place the cold vegetable curry inside. This means you can keep it for several months. To defrost, place in the microwave for a few minutes.
🇮🇳 Other Indian gems
- Naan sandwich with butter chicken and mozzarella
- Tandoori chicken wings in Air Fryer
- Chicken samosas
If you make this veggie curry, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Veggie curry
Ingredients
- 1 tablespoon olive oil
- 2 cups carrots
- 3 cups sweet potatoes
- 5 cups fresh spinach
- 1 large onion
- 3 garlic cloves
- 2 tablespoons tomato paste
- 1 ⅔ cups coconut cream
- 3 tablespoons curry paste
- 1 lime
- fresh cilantro leaves
- 1 pinch Espelette pepper
- salt to taste
- black pepper to taste
Instructions
- Wash your vegetables, then peel and slice them into thin strips (the thinner they are, the faster they cook).
- Place the finely sliced vegetables in a frying pan over high heat with a drizzle of oil, stirring frequently to prevent burning. Leave to cook for 15 minutes.
- Meanwhile, remove the tough stems from the spinach and wash thoroughly.
- After 15 minutes, add them to the pan with the coconut milk, tomato paste, curry paste, Espelette pepper, salt and pepper. Cover and cook over low-medium heat for around 25 minutes, stirring occasionally. If it sticks, add a little more water.
- Meanwhile, cook the rice for the time indicated on the packaging.
- Chop the cilantro and add the lime juice and zest. Serve on plates and enjoy with rice.
Répondre