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Le Chaudron recipe
Curry de légumes au lait de coco léger
Vegetable curry with light coconut milk
⏱ 35 minServes 4Easy250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2carrots
1zucchini
1red bell pepper
200 g (7 oz)cauliflower
1onion
1 tbspcurry powder
200 ml (¾ cup)light coconut milk
1 tbspolive oil
- 2 carrots
- 1 zucchini
- 1 red bell pepper
- 200 g (7 oz) cauliflower
- 1 onion
- 1 tbsp curry powder
- 200 ml (¾ cup) light coconut milk
- 1 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and slice the carrots, dice the zucchini and bell pepper, and cut the cauliflower into florets.
- Heat the olive oil in the sauté pan and sweat the sliced onion for a few minutes over medium heat.
- Sprinkle with curry powder, stir for 1 min, then add all the vegetables.
- Pour in the light coconut milk and half a glass of water, stir and slowly bring to a simmer over medium heat.
- Cover and simmer 20 min, stirring now and then, until the vegetables are tender.
- Adjust the salt and pepper and serve hot, with a little quinoa if you like.
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