Vegetable Curry

For a touch of the exotic on your menu, nothing beats a curry recipe! This one also gives you a good dose of vitamins thanks to its eight cups of assorted vegetables, plus diced tomatoes and chickpeas, all in a creamy coconut milk seasoned with a hint of ginger, garam masala and turmeric!

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20 min
6 servings
33 min
Freezes for up to 3 months.

  • Ingredients

    • 3 tbsp butter
    • 1 red onion, chopped
    • 4 garlic cloves, chopped
    • 2 tbsp all-purpose flour
    • 1 tbsp chopped fresh ginger
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp garam masala
    • 1 tsp turmeric
    • 4 cups root vegetables, cut into small cubes (carrots, parsnips, potatoes, squash, etc.)
    • 1 can (540 ml) diced tomatoes
    • 1 can (398 ml) coconut milk
    • 1 can (540 ml) chickpeas, rinsed and drained
    • Salt and freshly ground pepper

  • Preparation

    1. In a large pot, melt the butter and cook the onion, garlic and ginger for 3 minutes. Sprinkle with flour and mix well.
    2. Add all the other ingredients.
    3. Simmer uncovered for 30 minutes, or until the vegetables are tender and the sauce is slightly thickened. Stir regularly while cooking.

For the adventurers

Notes and tips

For the adventurous:
Add 1 tsp chipotle pepper during cooking.

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