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Le Chaudron recipe

Curry de légumes racines

Root vegetable coconut curry

⏱ 45 minServes 4Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)sweet potatoes
  • 300 g (11 oz)carrots
  • 300 g (11 oz)parsnip
  • 200 g (7 oz)butternut squash
  • 1yellow onion
  • 4 clovesgarlic
  • 4cm (1½ in) fresh ginger
  • 400 ml (1⅔ cups)coconut milk
  • 400 g (14 oz)canned crushed tomatoes
  • 3 tbspred curry paste
  • 2 tbspcoconut oil
  • 500 ml (2 cups)vegetable stock
  • 2 tspground cumin
  • 1 tspturmeric
  • 1bunch of fresh cilantro
  • 1lime
  • 100 g (3½ oz)canned chickpeas
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 400 g (14 oz) sweet potatoes
  • 300 g (11 oz) carrots
  • 300 g (11 oz) parsnip
  • 200 g (7 oz) butternut squash
  • 1 yellow onion
  • 4 cloves garlic
  • 4 cm (1½ in) fresh ginger
  • 400 ml (1⅔ cups) coconut milk
  • 400 g (14 oz) canned crushed tomatoes
  • 3 tbsp red curry paste
  • 2 tbsp coconut oil
  • 500 ml (2 cups) vegetable stock
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 bunch of fresh cilantro
  • 1 lime
  • 100 g (3½ oz) canned chickpeas
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 5 L (5 qt) cast-iron Dutch oven1 chef’s knife1 vegetable peeler1 wooden spoon1 cutting boardGaram masalaBlack peppercorns

03 — Method

  1. Peel the 400 g (14 oz) of sweet potatoes, 300 g (11 oz) of carrots, 300 g (11 oz) of parsnips and 200 g (7 oz) of butternut squash and cut into even 2.5 cm (1 in) cubes so they cook at the same rate.
  2. Finely dice the yellow onion. Remove the germ from the 4 garlic cloves and chop them. Finely grate the peeled fresh ginger.
  3. Chop half the cilantro, stems included; keep the rest whole to garnish. Drain and rinse the chickpeas.
  4. Heat 2 tbsp of coconut oil in the large cast-iron Dutch oven over medium heat and cook the onion for 6 minutes until golden. Add the garlic and ginger and cook 1 minute, stirring.
  5. Stir in the red curry paste, cumin and turmeric and toast for 2 minutes, stirring constantly — this gives the curry its depth.
  6. Add all the root vegetables and stir for 2 minutes to coat them in the spice paste.
  7. Add the chopped tomatoes and hot vegetable stock, season and bring to a simmer. Cover and cook over low heat for 25 minutes until tender but still holding their shape.
  8. Stir in the coconut milk and chickpeas and cook 10 more minutes over low heat to thicken. Squeeze in the lime and sprinkle with cilantro to serve.

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CategoryMain dishes