Vegetable curry
Claudio Aprile creates the perfect meal to warm you up on those cold autumn days—vegetable curry, made with butternut squash, chickpeas, kale, and lemongrass.
SERVES
5
TO
6
Ingredients
Vegetable Curry
- 1 cup olive oil
- 1 cup butternut squash, chopped
- 1/2 cup white onion, chopped
- 1 cup carrot, chopped
- 1/2 cup dried dates, chopped
- 1 cup red pepper
- 2 cups canned chickpeas
- 2 cups kale, chopped
- 1 tbsp green chili, chopped
- 1 pint cherry tomatoes, chopped
- 3 tbsp ginger, chopped
- 2 tbsp garlic, chopped
- 4 cups coconut milk
- 1/2 tbsp ground cardamom
- 1/2 tbsp ground cumin
- 1/4 tbsp ground cinnamon
- 1/2 tbsp ground turmeric
- 1 tbsp lemongrass, chopped
- 5 whole lime leaves
- 2 cups vegetable stock
To Serve
- 1 tbsp yogurt
- 1 cup coriander, chopped
- 1 cup mint, chopped
- Salt and pepper to taste
- Zest and juice from one lime
Directions
For the Curry
- Place pan on high heat, add olive oil, white onion, garlic, ginger, lemongrass and spices. Cook for five minutes or until ingredients are lightly caramelized.
- Add all vegetables, continue to sauté vegetables for five minutes.
- Add vegetable stock and coconut milk. Reduce heat to a simmer. Cook for 45 minutes or until vegetables are tender and vegetable stock and coconut milk have reduced to a creamy consistency.
To Plate
- Place a generous ladle of curry into a heated serving bowl. Garnish with coriander, mint, yogurt, lime zest, juice from one lime. Drizzle with olive oil and enjoy.
- Optional: Serve with grilled naan bread.
