Vegetable curry

By Claudio Aprile
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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

  1. 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.
  2. Add all vegetables, continue to sauté vegetables for five minutes. 
  3. 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

  1. 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.
  2. Optional: Serve with grilled naan bread.

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