Healthy and Delicious Legume Curry

This tantalizing vegan curry will leave you and your guests coming back for seconds!

Whether you're vegetarian, looking for a meatless option, or simply want to incorporate more plant-based dishes into your diet, this legume curry will surely impress. Packed with vibrant vegetables simmered in creamy coconut milk and aromatic spices, this curry is a feast for the eyes and the taste buds. Perfect for a cosy dinner or a gathering with friends and family, serve it with freshly cooked rice or dip it with your favourite bread.

We used a De Buyer Alchimy Rounded Saute Pan for this legume curry recipe to ensure the best results thanks to the even heating. Plus, the beautiful brushed finish adds a touch of style to the kitchen while the ergonomic handles stay cool and provide a secure grip.

Serves: 4 persons

Ingredients:

• 250 g carrot (one medium carrot)
• 250 g celeriac (1/4 of a bulb)
• 250 g turnip (around two medium turnips)
• 100 g petits pois
• 100 g green beans
• 75 g onion (half an onion)
• 1 clove of garlic
• 15 g fresh ginger
• 500 ml coconut milk
• 10 g curry powder (or according to taste)
• Freshly ground salt
• Olive oil
• 400 g boiled rice

Note: you can substitute the legumes with seasonal ones or your preferred favourites.

Instructions:

Preparing the legumes:

1. Peel and wash the carrot, the celeriac and the turnips.

2. Cut the celeriac and the turnips into quarters.

3. Cut into large diagonal slices.

4. Coarsely chop the onion.

5. Peel, top and tail, and finely chop the garlic.

6. Grate the ginger.

7. Boil the petits pois and the green beans (cut into 1 cm pieces) in salted water then immediately cool in cold water.

Preparing the curry:

1. Add onions, garlic and a tablespoon of olive oil to a frying pan on medium heat and stir until until translucent, taking care not to brown.

2. Add the carrot, celeriac and turnip. Continue frying till browned.

3. Sprinkle in the curry powder and a dash of salt.

4. Add the ginger.

5. Pour in the coconut milk and bring to the boil. Cover and leave to simmer.

6. After 15 minutes, add the petits pois and green beans.

7. Continue cooking for five minutes, stirring continuously.

Serving:

1. Serve with freshly boiled rice.

Recipe source: Created by Chef Philippe Laruelle for de Buyer

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