Name: Curry de Légumes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indienne
Ingredients: 3 courgettes; 6 carottes; 2 pommes de terre; 10 cl de lait de coco; 3 échalotes; 2 gousses d’ail; 1 oignon; 2 cuillères à soupe de sauce ou pâte de curry; 1 cuillère à café de coriandre moulue; 1 cuillère à café de gingembre moulu; 1 cuillère à soupe d’huile d’olive; Sel et poivre du moulin

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Why You’ll Love This Recipe

This curry is quick, affordable, and naturally vegetarian. The coconut milk brings creaminess, while the curry spices infuse the vegetables with warmth and depth. It’s a versatile recipe—easy to adjust with whatever vegetables you have on hand—and pairs beautifully with rice or naan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 zucchinis
6 carrots
2 potatoes
10 cl coconut milk
3 shallots
2 garlic cloves
1 onion
2 tablespoons curry sauce or curry paste
1 teaspoon ground coriander
1 teaspoon ground ginger
1 tablespoon olive oil
Salt and freshly ground pepper

Directions

Peel and finely chop the shallots and onion, then crush the garlic.
Heat olive oil in a pan and sauté the shallots, onion, and garlic with coriander and ginger until fragrant.
Add the curry sauce or paste, then stir in the coconut milk. Mix well and set aside.
Peel the potatoes and carrots. Cut them, along with the zucchinis, into bite-sized pieces.
Steam the potatoes for 10 minutes, then add the carrots and zucchinis and steam for another 10 minutes, until tender but still slightly firm.
Add the cooked vegetables to the coconut curry sauce and simmer gently over low heat for 10 minutes.
Serve hot with rice or naan bread.

Servings and timing

Serves 4 people
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add chickpeas or lentils for extra protein.
Use cauliflower, broccoli, sweet potatoes, or green beans instead of or in addition to the listed vegetables.
Replace olive oil with coconut oil for an even richer flavor.
Add fresh cilantro or lime juice before serving for brightness.
Make it spicier by adding chili flakes or fresh chili to the sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water if the sauce thickens too much.
This curry also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

1. Can I make this curry vegan?

Yes, it is already vegan as long as you use a vegan curry paste.

2. Can I use canned coconut milk?

Absolutely—just shake the can well before opening.

3. What can I serve with this curry?

It pairs wonderfully with basmati rice, jasmine rice, or naan bread.

4. Can I make it spicier?

Yes, add fresh chili, chili powder, or extra curry paste to taste.

5. Can I use frozen vegetables?

Yes, but they may release more water—cook them directly in the sauce instead of steaming first.

6. How do I thicken the sauce?

Simmer the curry uncovered until it reduces, or add a spoonful of tomato paste.

7. Can I prepare this curry ahead of time?

Yes, the flavors develop even more after resting, making it perfect for meal prep.

8. What type of curry paste is best?

Yellow or mild curry paste is great for a gentle flavor, while red or green curry paste will add more heat.

9. Can I replace the coconut milk?

Yes, use heavy cream or cashew cream, though the flavor will be different.

10. How do I keep the vegetables from becoming mushy?

Steam them until just tender and finish cooking in the sauce—they should remain slightly firm.

Conclusion

This vegetable curry with coconut milk is a quick, nourishing, and flavorful dish that celebrates the richness of spices and the freshness of vegetables. Creamy, colorful, and satisfying, it’s a versatile recipe you’ll return to again and again, whether for a simple family dinner or a comforting meal to share with friends.