vegetable curry

Curry is a very popular spice mix in India, which depending on its composition can be sweet or very spicy. If we use it in a stew it is also called curry. Today, curry is made with vegetables, and as is 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 rounded sauté pan from the new Alchimy collection. Do you know why it is ideal for this? The multi-layered pan allows for strong cooking at the beginning (we want it to brown the vegetables), and the great reactivity of the material allows the cooking temperature to be lowered very quickly to cook at a low heat without burning the coconut milk. In addition, the Alchimy pieces also allow you to keep your preparation warm at the table, so we can enjoy the hot curry as a starter and if we plan to have seconds.

If you haven't seen it yet, I think it's worth checking out the whole new collection . They have professional pieces that are affordable for individuals, and they will last you a lifetime.

As for the recipe... What can I say? It has been prepared by the brand's top chefs. So I knew it was trustworthy, but honestly, after trying it at home, I can only say that you should add this vegetable curry to your life!

Ingredients

• 400 gr of rice cooked with water
• 250 gr of carrot (i.e. 1 medium)
• 250 gr of celeriac (i.e. ¼ ball)
• 250 gr turnip (i.e. 2 medium ones)
• 100 gr of peas
• 100 gr of green beans
• 75 gr onion (i.e. 1/2)
• 1 clove of garlic
• 15 gr fresh ginger
• 500 ml coconut milk
• 10 gr curry powder (to taste)
• Ground salt
• Olive oil

Preparation

Preparing the vegetables:

1. Peel and wash the carrots, celeriac and turnips.
2. Cut the celeriac and turnips into large quarters. Cut into sifflets (large diagonal slices).
3. Roughly chop the onion. Peel, core and chop the garlic clove. Grate the ginger. Cook the peas and green beans (previously cut into 1 cm pieces) in a pot .

*English cooking: cook the vegetables separately in a large quantity of boiling, salted water and then cool them in ice water

Cooking vegetable curry:

1. In a Sauté Alchimy with a little olive oil, gently sauté the onions and garlic, without letting them brown. Add the carrots, celeriac and turnips.
2. Sauté. Sprinkle with curry and a pinch of salt. Add ginger. Pour in coconut milk and bring to a boil. Cover and simmer.
3. After 15 minutes, add the peas and green beans. Stir for 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. We serve the drained and hot rice on a plate, and a generous amount of vegetable curry on top.

Alchimy De Buyer Collection