This week I made an autumn vegetable curry. It's super easy to make in large quantities. We've been eating it all week. With either rice, bread or on its own, everything works.
If you're the kind of person who leaves at the mention of the word curry because you don't like spicy food, stay a while. This curry is spicy, in the sense that it uses different spices, but not hot. On the contrary, if you like it spicy, add a little chilli or use a hotter curry paste.
In keeping with the season, I used a little butternut squash and cauliflower. Squash isn't necessarily a classic, but it goes very well with a curry. If you don't have squash, you can always substitute sweet potatoes, which are also good.
Avec le froid qui revient sur le Québec, malgré un sursis de quelques jour, un bon curry de légumes d'automne chaud est (presque) aussi réconfortant qu'une poutine. N'hésitez pas à doubler les propotions, c'est ce que j'ai fait pour en avoir toute la semaine, cela vous fera des restes et vous pouvez en congeler sans problème.
Enjoy your meal!
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Easy autumn vegetable curry
- Total Time: 50
- Yield: 4-6 1x
- Diet: Vegan
Description
An easy-to-make, non-spicy autumn vegetable curry
Ingredients
- ½ onion
- 3 garlic cloves
- ½ cauliflower
- ½ butternut squash
- 200 gr coral lentils (or about 1 cup)
- 50 gr red curry paste
- 1 tinned coconut milk
- 1 canned diced tomatoes
- 1 teaspoon turmeric
- ½ teaspoon garam massala
- salt
Instructions
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Mince onion and garlic.
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Add them to a large saucepan with a tablespoon of olive oil.
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Cut cauliflower and squash into cubes
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Add them to the pan with the lentils, curry paste, diced tomatoes, coconut milk and spices.
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Simmer for approx. 10-15 minutes until vegetables are tender.
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Reduce the heat to minimum and leave the sauce to thicken (between 10 min and 1 h depending on your taste).
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You should be able to cut or crush vegetables just by stirring.
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Add salt to taste.
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Enjoy!
- Prep Time: 10
- Cook Time: 40
- Category: Main course
- Cooking: Indian