vegetable curry

Curry is a very popular mixture of spices in India, which depending on its composition can be sweet or very spicy. If we apply it in a stew it also takes the name of curry. Today, the curry is made of vegetables, and as is the tradition in this recipe we will use it to accompany a good plate of rice.

To prepare the vegetable curry, we are going to debut the De Buyer bulged sauté , from the new Alchimy collection. Do you know why it is ideal for it? The multi-layer allows strong cooking at first (we are interested in browning vegetables), and the great reactivity of the material allows the cooking temperature to be lowered very quickly to cook over low heat without burning the coconut milk. In addition, the Alchimy pieces also allow you to keep your preparation hot on the table, so we can enjoy the hot curry as a starter and if we plan to repeat it.

If you haven't seen it yet, I think it's worth it to see the entire new collection , they have professional pieces available to individuals, and they will last a lifetime.

And as for the recipe... what can I say? It has been prepared by great chefs of the brand. That's why I knew it was legit but, honestly, after trying it at home I can only say that you should put this vegetable curry in your life!

Ingredients

• 400 gr of rice cooked with water
• 250 gr of carrot (that is, 1 medium)
• 250 gr of celeriac (that is, ¼ of a ball)
• 250 gr of turnip (that is, 2 medium)
• 100 grams of peas
• 100 gr of green beans
• 75 gr of onion (ie 1/2)
• 1 clove garlic
• 15 gr of fresh ginger
• 500ml coconut milk
• 10 gr curry powder (to your liking)
• ground salt
• Olive oil

Preparation

Preparation of the vegetables:

1. Peel and wash the carrots, celeriac and turnips.
2. Cut the celeriac and turnips into large quarters. Cut into sifflet (large slices diagonally).
3. Cut the onion roughly. Peel, remove the germ and chop the garlic clove. Grate the ginger. Cook the English style* in a pot with the peas and the green beans (previously cut into 1 cm pieces).

*English cooking: cook vegetables separately in a large amount of boiling, salted water, then cool in ice water

Vegetable curry cooking:

1. In the Sauté Alchimy with a little olive oil, cook the onions and garlic over a low heat, without letting them brown. Add the carrots, celeriac and turnips.
2. Sauté. Sprinkle the curry and a little salt. Add the ginger. Pour in the coconut milk and bring to a boil. Cover and simmer.
3. After 15 minutes, add the peas and green beans. Mix 5 minutes.

Preparation of the dish

1. Cook round or basmati rice in salted water in a De Buyer Alchimy pot , according to the time indicated on the package.
2. Serve the rice drained and hot on a plate, and a generous amount of vegetable curry on top.

Alchemy De Buyer Collection