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Vegetable Curry https://www.metro.ca/userfiles/image/recipes/cari-legumes-6665.jpg PT40M PT30M PT1H10M
In a saucepan, soften the onion and ginger in the butter and oil until just beginning to brown. Add all the seasonings, the carrots, the red pepper and the squash. Stir well to coat with the spices. Add the stock, cover and simmer 20 minutes. Add the cauliflower, stir to combine, cover and continue cooking for 5 minutes. Add the coconut milk and heat 1 or 2 minutes while stirring. Serve the curry in hot deep plates garnished with Mozzarina cubes and basil.
6
1 large onion, finely chopped 1 Tbsp. (15 mL) fresh ginger, coarsely grated 2 Tbsp. (30 mL) unsalted butter 2 Tbsp. (30 mL) peanut oil 1 tsp. (5 mL) curry powder 1 tsp. (5 mL) cumin 1 tsp. (5 mL) turmeric 1/4 tsp. (1 mL) sambal oelek or hot pepper flakes Salt and freshly ground pepper to taste 4 carrots, peeled, in chunks 1 red pepper, in 2.5 cm (1 in) strips 2 cups (500 mL) hubbard squash, peeled, seeded and cubed 1 1/2 cups (375 mL) chicken broth 1 small cauliflower, in florets 1 3/4 cups (440 mL) coconut milk 250 g mozzarina cheese, diced 1/3 cup (80 mL) red basil leaves, shredded
Vegetable Curry

Vegetable Curry

Rate this recipe
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6
servings
0:40
Preparation
0:30
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    large onion, finely chopped
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  • 1 Tbsp.
    (15 mL)
    fresh ginger, coarsely grated
  • 2 Tbsp.
    (30 mL)
    unsalted butter
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  • 2 Tbsp.
    (30 mL)
    peanut oil
  • 1 tsp.
    (5 mL)
    curry powder
  • 1 tsp.
    (5 mL)
    cumin
  • 1 tsp.
    (5 mL)
    turmeric
  • 1/4 tsp.
    (1 mL)
    sambal oelek or hot pepper flakes

  • Salt and freshly ground pepper to taste
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  • 4
    carrots, peeled, in chunks
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  • 1
    red pepper, in 2.5 cm (1 in) strips
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  • 2 cups
    (500 mL)
    hubbard squash, peeled, seeded and cubed
  • 1 1/2 cups
    (375 mL)
    chicken broth
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  • 1
    small cauliflower, in florets
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  • 1 3/4 cups
    (440 mL)
    coconut milk
  • 250 g
    mozzarina cheese, diced
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  • 1/3 cup
    (80 mL)
    red basil leaves, shredded
Imprimer ma sélection

Preparation

In a saucepan, soften the onion and ginger in the butter and oil until just beginning to brown. Add all the seasonings, the carrots, the red pepper and the squash. Stir well to coat with the spices.

Add the stock, cover and simmer 20 minutes. Add the cauliflower, stir to combine, cover and continue cooking for 5 minutes.

Add the coconut milk and heat 1 or 2 minutes while stirring.

Serve the curry in hot deep plates garnished with Mozzarina cubes and basil.

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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