Curry Legumes
A comforting, hearty and aromatic vegetarian curry made with sweet potatoes, carrots, zucchinis, and a rich coconut-based curry sauce. Perfectly spiced and slow-simmered for maximum flavor, it’s ideal served over basmati or wild rice.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Ingredients
400 g carrots, thinly sliced
1 sweet potato (300–400 g), diced
2 zucchinis, quartered into rounds
3 shallots, chopped
3 garlic cloves, minced
30 cl coconut cream
50 g red curry paste
2 tablespoons tomato paste
Juice of 1 lime
1 small chili pepper, finely chopped
½ tablespoon ground cumin
Fresh basil leaves, chopped
Salt and black pepper, to taste
½ glass of water
Oil, for sautéing
Instructions
- Peel and slice the carrots thinly. Dice the sweet potato. Slice the zucchinis into quarter-rounds (do not peel).
- In a large sauté pan, heat a little oil and sauté the shallots and garlic until golden. Add the vegetables, reduce the heat, and cover.
- In a bowl, mix the coconut cream, tomato paste, red curry paste, lime juice, chili, basil, and cumin until smooth. Add ½ glass of water.
- Pour the sauce over the vegetables, season with salt and pepper.
- Cover and let simmer on low heat for about an hour. In the final minutes, uncover to reduce the sauce if needed.
Notes
- Don’t stir too often to avoid a mushy texture.
- Remove the lid at the end to thicken the sauce.
- Pairs well with wild rice, brown rice, or basmati.
- You can make this dish a day ahead for even better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 8g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://cheftinaskitchen.com/curry-legumes/
