Vegetables with green curry and coconut milk

Vegetable recipe with green curry and coconut milk 

Recipe for 6 people 

Ingredients :

  • 1 cauliflower
  • 4 carrots
  • 3 medium sweet potatoes
  • 1 half red cabbage
  • 1 white onion
  • 400 ml coconut milk 
  • olive oil

You can buy green curry paste already ready in store or organic grocery store, or compose it yourself with:

  • 25 cl of sunflower oil
  • 1 shallot 
  • 2 cloves garlic
  • 0.5 stick of lemongrass,
  • 1 pinch of cayenne pepper
  • 0.5 bunch of fresh coriander
  • 10g ground cumin
  • 30g of fresh ginger
  • 20g ground cumin
  • juice of 2 limes
  • 1/4 green pepper
  • 1 pinch of salt

Preperation :

For the green curry paste: 

  • Peel the garlic and shallot and mince them. 
  • Peel the ginger and finely chop it 
  • Cut the lemongrass half stick into sections 
  • Remove the seeds from the half green pepper and chop finely.
  • Remove the leaves from the coriander.
  • Zest the limes.
  • Mix all the ingredients together until you get a coarse paste.

For the rest of the preparation:

  • Wash and remove the leaves from the cauliflower. The detail in large florets.
  • Peel and cut the carrots into large chunks 1 to 2 cm long.
  • Peel and cut the sweet potatoes into large cubes (about 1.5 cm by 1.5 cm)
  • Wash and mince the red cabbage 
  • Peel and roughly chop the onion.

In a large saucepan (couscoussier type):

  • Heat 4 tablespoons of olive oil. Over high heat, brown the cauliflower for 5 minutes, stirring very regularly. Add the carrots, sauté 3-4 minutes then add the sweet potatoes. Sauté for a few minutes as well. Add the onion.
  • Brown all the vegetables together over high heat, stirring regularly for 8 to 10 minutes. Add 4 pinches of salt and mix. The vegetables should be half-cooked. Once this consistency is obtained, reserve the vegetables in a salad bowl.
  • In the same saucepan, pour the coconut milk, heat and dilute while stirring 5 teaspoons of green curry paste. Salt at your convenience. 
  • Simmer for 3 minutes to rehydrate the spices, then add the vegetables. Toss to coat all the vegetables with the coconut milk.
  • Cover low heat and simmer everything for 10 minutes then add the red cabbage. Simmer for another 5 minutes and taste: the vegetables can be served a little firm or tender at your convenience.
  • Serve the vegetable curry with white rice and garnish with a few cilantro leaves. 

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