Curry de légumes & Riz
Ingredients
-
Carottes
4 -
Potatoes
4 -
Spinach
400 g -
Green pees
200 g -
Red lentils
100 g -
Chickpeas
200 g -
Onion
1 -
Coco cream
40 cl -
Ginger
A thumb -
Cumin
1 tbsp -
Turmeric
1 tsp -
Curry
2 tbsp
Category
Main course
Main course
Preparation
15 mn
15 mn
Cook
25 mn
25 mn
Servings
4
4
Description
This vegetable and spice mix with coconut milk can be prepared all year round by adapting the vegetables to the season.
Preparation
-
Cook the rice.
-
Peel and thinly slice the carrots, onions and potatoes.
-
Place the vegetables in a Dutch oven with oil, the 3 spices and the ginger (set aside the spinach and chickpeas).
-
Pour in 10 cl of water and the 40 cl of coconut cream, stir and let simmer for 25 minutes over medium heat.
-
Add the cooked chickpeas and fresh spinach 5 minutes before the end of cooking.
A word about this preparation...
🫛 Accompany
I usually serve this vegetable curry with rice, but you can replace it with pasta or couscous.
⭐ Tips
Prep cooking : to save time, you can peel and slice the vegetables in advance. Soak the lentils in water 24 hours before preparing the dish. You can also cook the rice and keep it in the refrigerator for a few days.
🧊 Conservation
This dish keeps for 3 to 4 days in the refrigerator.