Curry vegetables {vegan – sans gluten}

Bon alors là clairement, c’est le moment où sur le blog je vais vous sortir une ou deux recettes avec un ingrédients plus tellement de saison (oui parce que bon j’avais bien envie de vous publier ce curry de légumes depuis juin mais avec la chaleur qu’on s’est tapé je me suis dit que c’était vraiment pas le moment !!!). Bref ici les petits-pois frais ne sont clairement plus de saison mais pas grave vous pouvez en utiliser des surgelés ou carrément les omettre. Ce curry de légumes est un basique ici et quelque soit la saison, et il est sans lait de coco, Mini Monsieur is allergic to it so I replace it with yogurt for its perfect acidity. Bon, I say whatever the season but it goes without saying that we adapt the vegetables according to the season eh !!!

Everyone loves curry in our house,

finally what they like most is the opportunity to soak naan in the sauce with your fingers !!! Here it is therefore your choice I serve this curry either with naan or basmati rice (our only departure from Italian or Camargue rice !). You will see the recipe is quite simple in itself (well there are some spices to have) and it gives you a good basis to then let your imagination run wild !

Curry vegetables {vegan – sans gluten}

POUR 4 PEOPLE

4 potatoes
1 head of broccoli
2 carrots
200 g peas
1 onion
100 g plain vegetable yogurt (here soy)
3 cloves of garlic
1 thumb-sized piece of ginger
2 bay leaves
1 tablespoon of cumin seed
1 tablespoon of fenugreek seeds
1 tablespoon of mustard seeds
1 teaspoon of cumin powder
1/2 teaspoon of ground cardamom or one pod
1/2 teaspoon of turmeric powder
1 pinch of chilli
You sell
10 cl of neutral vegetable oil

Start by cutting the vegetables into cubes or pieces. Make large cubes for the potatoes and cut the carrots into sections. For the broccoli, cut the florets then peel the stem and cut it into pieces. Chop the onion.
In a pot, heat the oil and add the chopped onion and fry 5 minutes under cover
Then add the garlic cloves, chopped ginger, bay leaves then spice seeds. bring back 3 minutes without stopping stirring.
Add the potatoes and carrots and the stem of the broccoli as well as the powdered spices then add water to the height. Salt
Let it cook 20 minutes covered and over medium heat.
Then add the broccoli florets and peas and continue cooking 8 minutes.
Add the yogurt off the heat and stir gently.
Serve with rice and/or naan.