Vegetarian Curry
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47 ratings
Preparation : 45 min
Cooking : 45 min
Total time : 1 h 30 Rest : 0 minAccessories :
4 people
1 clove of garlic
4 tsp of curry
3 tsp of cumin
5 cloves of cardamom
3 tsp of turmeric
5 leaves coriander leaves
1 pinch of salt
2 tbsp of olive oil
250 ml of coconut milk (optional)
2 carrots
1 yellow onion
200 g of whole peeled tomatoes in juice
1 squash
10 cherry tomatoes
1 box of chickpeas
Associated products
RECIPE STEPS
1Peel the squash with a peeler.
Remove the seeds and cut it into 1 cm pieces.
- 1 squash
2Drain the chickpeas.
Cut the cherry tomatoes in half.
- 10 cherry tomatoes
- 1 box of chickpeas
3Peel and quarter the onion. Remove the germ from the garlic clove.
Wash the carrots, peel them and remove the ends.
- 1 clove of garlic
- 2 carrots
- 1 yellow onion
4Install the transparent bowl and the midi bowl with the 4 mm grating disc.
Grate the carrots by running the program.
- 2 carrots
Robot
5Put the ingredients in the metal bowl and run the program.
- 1 clove of garlic
- 2 tbsp of olive oil
- 1 yellow onion
Expert |
00:30 / 13 / __°C
6Fold in as needed.
Add the ingredients then run the program again.
- 4 tsp of curry
- 3 tsp of cumin
- 3 tsp of turmeric
- 1 pinch of salt
- 1 squash
- 10 cherry tomatoes
- 1 box of chickpeas
- 1 clove of garlic
- 2 carrots
- 1 yellow onion
- 5 cloves of cardamom
- 200 g of whole peeled tomatoes in juice
Simmering |
50:00 / 1A / 95°C
7Chop the coriander.
Add it with the coconut milk and rerun the program.
- 5 leaves coriander leaves
- 250 ml of coconut milk (optional)
Simmering |
03:00 / 1A / 95°C
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