Plats & bols
Coconut vegetable curry
4 people
A gentle, nourishing curry, where seasonal vegetables melt into a coconut milk fragrant with spices. Conceived the Ayurvedic way: gather the tastes, cook with little water, finish with acid and freshness. Comforting without weighing down.
Ingredients
- Seasonal vegetables (squash, carrot, sweet potato, cauliflower, spinach…), 1 onion, 1 garlic clove, 1 piece of ginger
- Turmeric, cumin, coriander, cardamom (or a good mild curry paste), 400 ml coconut milk
- Coconut oil, salt, a lime, fresh coriander; basmati rice or khichdi to serve
Method
Soften the onion, garlic and ginger in a little coconut oil over low heat. Add the spices and let them open for a minute — this is the tadka, which awakens their aromas. Add the cut vegetables, coat them, then pour in the coconut milk. Cover and let it simmer gently, with very little water, until the vegetables are tender. Salt. Off the heat, lift the dish with a squeeze of lime and a handful of fresh coriander. Serve with basmati rice or a khichdi.
The six tastes in one dish
The sweet of root vegetables and coconut milk, the pungent of ginger and spices, the bitter of turmeric, the salty, the sour of lime, the astringent of coriander: the curry naturally gathers the six Ayurvedic tastes. That is what makes it complete and satisfying for the whole being.