Skip to main content

Red vegetable curry

Savory recipes Spring Summer Fall Winter 1+ hour Végétarienne Easy Sauteuse Wok
Prep time
30 minutes
Cooking time
40 minutes
Serves
4 people

Method

  1. Peel all the vegetables, chop the onions and garlic.
  2. Slice the carrots diagonally (around 1 cm thick).
  3. Peel and dice the tomatoes.
  4. Slice the parsnips diagonally.
  5. Chop then blanch the broccoli "à l'anglaise."*
  6. Cook the Swiss chard or spinach "à l'anglaise."*
  7. Cut the sweet potatoes into large cubes.
  8. Sweat the onions, garlic, and ginger in olive oil, then add the carrots, red kuri squash, sweet potatoes, parsnips, and diced tomatoes.
  9. Add the red curry, coconut milk, brown sugar, kaffir lime leaves, and Thai basil (optional).
  10. Simmer for around 20 minutes to ensure the vegetables are cooked through, then add the Swiss chard and cilantro leaves.
  11. Serve immediately.

 

*"à l'anglaise" means cooking in a large pot of salted boiling water and then immersing in ice cold water to stop the cooking process

Ingredients

  • 4 carrots
  • 2 sweet potatoes
  • 700 ml (3 cups) coconut milk
  • 3 stalks of Swiss chard or spinach
  • 1 tomato
  • 2 onions
  • 2 cloves of garlic
  • 2 parsnips
  • 8 broccoli florets
  • ¼ red kuri squash
  • 2 cm ginger
  • 1 tsp red curry powder (available in Asian grocery stores)
  • 2 kaffir lime leaves
  • Thai basil (optional)
  • 1 lime
  • Fresh cilantro
  • 2 tbsp oil
  • 1 tbsp brown sugar

Utensils

Sauté pan

Sauté pan

Why use a sauté pan?

Deeper than a frying pan - and just as versatile, a sauté pan allows you to cook generous portions and complete meals.

Wok

Wok

Why use a wok?

This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.

Print

Other recipes for you

Here are some recipes you might also like

Sautéed asparagus salad with hazelnuts, feta cheese, pomegranate,…
A gourmet salad with a crunch!
Cannelloni au gratin with veal, spinach, feta, and ricotta
The perfect recipe for cozy evenings!
Cantonese rice with shrimp and chicken
A delicious recipe to share!