Vegetable curry

Curry is a spice blend very popular in India, which depending on its composition can be mild or very spicy. If we apply it to a stew it is also called curry. Today, the vegetable curry is, and as is traditional 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 domed sauté pan De Buyer, from the new Alchimy collection. Do you know why it is ideal for this? The multilayer construction allows strong heat at the start (we want that to brown the vegetables), and the material's high reactivity lets you lower the cooking temperature very quickly to simmer without burning the coconut milk. Also, the Alchimy pieces allow you to keep your preparation warm on the table, so we can enjoy the curry hot at first course and if we want seconds.

If you haven't seen it yet, I think it's worth seeing the whole new collection, they have professional pieces within reach of individuals, and they will last you a lifetime.

And as for the recipe... What can I say? It was prepared by the brand's top chefs. So I knew it was trustworthy but, honestly, after trying it at home I can only say you must 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 bulb)
• 250 gr of turnip (that is, 2 medium)
• 100 gr of peas
• 100 gr of green beans
• 75 gr of onion (that is, 1/2)
• 1 clove of garlic
• 15 gr of fresh ginger
• 500 ml of coconut milk
• 10 gr of curry powder (to taste)
• Ground salt
• Olive oil

Preparation

Preparation of the vegetables:

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

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

Cooking the vegetable curry:

1. In the Sauté Pan Alchimy with a little olive oil, sweat the onions and garlic over 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 for 5 minutes.

Plating

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

Alchimy De Buyer Collection