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Curry de légumes - En-tete

Vegetable Curry

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5/5 (13)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main course
Cuisine: Indian
Servings: 5
Author: Marc Winer

Ingredients

For the masala paste

  • 80 g coconut grated
  • 8 cashews
  • 1 piece ginger 2.5 cm
  • 1 clove garlic
  • 2 chilies green
  • 2 tablespoons poppy seeds
  • 1 teaspoon coriander seeds
  • 0.5 teaspoon fennel seeds
  • 1 handful cilantro fresh
  • 60 ml water

For the curry

  • 4 teaspoons oil
  • 1 bay leaf
  • 1 cinnamon stick 2.5 cm
  • 2 cardamom pods green
  • 3 whole cloves
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 0.5 carrot diced
  • 10 cauliflower florets
  • 3 tablespoons peas
  • 1 potato diced
  • 5 green beans cut into pieces
  • 1 teaspoon salt
  • 500 ml water for cooking the vegetables
  • 375 ml water for the sauce

Procédé

For the masala paste

  • Put the coconut in a blender.
    80 g coconut
  • Add the cashews, ginger, garlic, chilies, poppy seeds, coriander seeds, fennel seeds and fresh cilantro.
    8 cashews, 1 piece ginger, 1 clove garlic, 2 chilies, 2 tablespoons poppy seeds, 1 teaspoon coriander seeds, 0.5 teaspoon fennel seeds, 1 handful cilantro
    Curry de légumes - Ajouter les noix de cajou, le gingembre, l'ail, les piments, les graines de pavot, les graines de coriandre, le fenouil et la coriandre fraîche.
  • Pour in the water.
    60 ml water
  • Blend until you have a smooth paste.
    Curry de légumes - Mixer jusqu'à obtenir une pâte lisse.

For the curry

  • Heat the oil in a large sauté pan.
    4 teaspoons oil
  • Add the bay leaf, cinnamon, cardamom and cloves, then sauté them.
    1 bay leaf, 1 cinnamon stick, 2 cardamom pods, 3 whole cloves
    Curry de légumes - Ajouter la feuille de laurier, la cannelle, la cardamome et les clous de girofle, puis faire revenir.
  • Add the onion and sauté until it starts to brown.
    1 onion
    Curry de légumes - Ajouter l'oignon et le faire revenir jusqu'à ce qu'il colore.
  • Add the tomato and cook until it breaks down.
    1 tomato
    Curry de légumes - Ajouter la tomate et cuire jusqu'à ce qu'elle soit fondue.
  • Add the carrot, cauliflower, peas, potato, beans and salt.
    0.5 carrot, 10 cauliflower florets, 3 tablespoons peas, 1 potato, 5 green beans, 1 teaspoon salt
    Curry de légumes - Ajouter la carotte, le chou-fleur, les petits pois, la pomme de terre, les haricots et le sel.
  • Sauté for 2 minutes.
    Curry de légumes - Faire revenir 2 minutes.
  • Pour in the water for cooking the vegetables and stir.
    500 ml water
    Curry de légumes - Verser l'eau pour la cuisson des légumes et mélanger.
  • Cover and let boil for 10 minutes, until the vegetables are almost cooked.
    Curry de légumes - Couvrir et laisser bouillir 10 minutes, jusqu'à ce que les légumes soient presque cuits.
  • Add the masala paste and sauté for 2 minutes.
    Curry de légumes - Ajouter la pâte de masala et faire revenir 2 minutes.
  • Pour in the water for the sauce and stir.
    375 ml water
  • Cover and cook for 10 minutes, until the vegetables are tender.
    Curry de légumes - Couvrir et cuire 10 minutes, jusqu'à ce que les légumes soient tendres.
  • Serve with puris or chapatis.

Notes

This is a South Indian veg kurma. Its signature is the coconut and cashew paste blended with fennel, poppy seeds and coriander seeds, which gives a mild, creamy, slightly sweet sauce. It is clearly different from a North Indian curry built on tomato and onion: here the tomato stays in the background and it's the coconut that carries the dish.
The vegetables in this version (carrot, cauliflower, peas, potato, green beans) can be found everywhere in France. A traditional kurma sometimes includes moringa pods (drumsticks) or wax gourd (ash gourd), which are hard to find here: replace them with a few more green beans, or with zucchini added during the last 10 minutes. Keep the pieces whole and don't mash them.
For the coconut, use freshly grated coconut (from a whole coconut, or frozen grated coconut from an Asian grocery store). Packaged desiccated coconut works if you rehydrate it in lukewarm water for 10 minutes, although the texture will be a little different. The poppy seeds (khus khus) thicken the sauce; the gray or blue poppy seeds sold in France do the job perfectly well.
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