Hello, young Padawan
Today, as promised, we will enjoy a childishly simple autumnal recipe. I swear the dullest moment will be cutting the vegetables, and the rest will be as simple as pie.
That’s it for the unbearable suspense; let’s go for the recipe for the most divine vegetable curry and the easiest to make.
Known for its digestive properties, lemongrass is a real culinary ally, both for its benefits and its unique taste, which can transform a common dish without any charm into culinary happiness, with finesse and without weighing down the other flavors on your plate.
Diuretic and soothing, its lemony taste will seduce your palate and your intestines.
Finally, its sedative action on the nervous system will be an ally against insomnia, stress and anxiety.
The fall curry
For 6 servings
2 small sweet potatoes (or 1 large)
4 nice potatoes
2 medium parsnips
1/2 butternut squash
2 nice lemongrass sticks
2 fingers of ginger
2 tsp of red curry paste
3 bricks of coconut milk (about 60 cl – 20 US fl. oz)
2 cloves garlic
3 pinches of Espelette pepper
3 tbsp of tamari
3 spring onions
1/2 bunch of fresh coriander
Wash all the vegetables and peel the parsnips and sweet potatoes. It is not essential to peel the other vegetables in the recipe; on the contrary, the goal is to keep a maximum of vitamins. Peel the garlic, remove the sprouts and reserve them for the garlic press. If you don’t have one, chop it very finely.
Cut the half butternut squash, the sweet potatoes, and the potatoes into cubes, the carrots and parsnips into large rounds for the thinnest parts and into large half-rounds for the thicker parts.
Cut the lemongrass stick into small slices, having taken care, if necessary, to remove the driest leaves, knowing that if it is very fresh, this will not be necessary.
Grate the ginger, you will need the thickness of two fingers of ginger for the recipe.
In a large pot, huge wok, or Dutch oven with a lid, pour the coconut milk, garlic, Espelette pepper, ginger, lemongrass, and curry paste. Stir everything well. Add the vegetables, stir and cook over low heat for 40 minutes, covered, without ever boiling. Check the cooking after 30 min; if the vegetables are al dente, turn off the heat. Otherwise, continue for the necessary time. Do not hesitate to add a little water if your curry starts to become pasty (probably a slight excess of heat, but nothing dramatic, lol). The goal is to obtain the rendering of the photos on a plate, namely a bottom of coconut milk soup with things that float on top, lol.
Remove from the heat and when this sublime curry is cool enough to eat, add the tamari, season with pepper, squeeze the lime with a fork, and stir gently.
Slice or chop the coriander, according to your preference, and cut the spring onions into thin rings.
In your most beautiful soup plates, gently pour this sumptuous curry, and add the spring onions and a ton of coriander for the enthusiasts, or not for those who hate it, lol. Serve with a fork and a tablespoon.
For this wonderful recipe, I recommend a nice aromatic white wine that will not be too much, like a Chardonnay. Very classic, but how delicious when of good quality.
There you go; you must now treat yourself and tell me about this lovely recipe. I wish you an excellent weekend and a good appetite, and see you next Friday!