Gemüse-Curry mit Kokosmilch (vegetable curry with coconut milk)
Units
Temperature
Servings
Ingredients
Curry
- 150 g onion, finely chopped rounded
- 2 garlic cloves rounded
- 15 g fresh ginger, peeled, grated rounded
- 30 ml neutral oil rounded
- 20 g red or green curry paste, choose a plant-based brand rounded
- 200 g carrot, peeled, sliced rounded
- 200 g cauliflower, cut into small florets rounded
- 400 ml coconut milk rounded
- 100 ml vegetable broth rounded
- 15 ml soy sauce rounded
- 150 g sugar snap peas rounded
- 10 ml lime juice rounded
- 15 g fresh coriander, for the top (optional) rounded
Method
Method
- Heat the oil in a pot over medium heat. Sweat the onion, garlic and ginger for 4 minutes, until softened.
- Stir in the curry paste and cook 1 minute, until fragrant.
- Add the carrot and cauliflower. Pour in the coconut milk, broth and soy sauce. Bring to a simmer and cook 10 minutes, until the carrot is nearly tender.
- Add the sugar snap peas. Simmer a further 4 minutes, until all the vegetables are tender but still holding their shape.
- Stir in the lime juice. Taste and adjust seasoning. Scatter with coriander before serving.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl.
- Onion, garlic and ginger into the dry bowl. Chop 3 sec / speed 5. Add the oil. Sauté 4 min / 100°C / speed 1.
- Add the curry paste. Sauté 1 min / 100°C / speed 1.
- Add the carrot and cauliflower, coconut milk, broth and soy sauce. Cook 10 min / 100°C / reverse / speed 1, simmering basket on the lid.
- Add the sugar snap peas. Cook 4 min / 100°C / reverse / speed 1.
- Stir in the lime juice. Taste and adjust.
Notes
- Stagger the vegetables by how long they take to cook. Carrot and cauliflower need a real simmer; sugar snap peas need only a few minutes. Adding everything at once leaves some pieces overdone while others are still crunchy.
- A genuine curry paste, briefly fried in oil, carries far more flavour than curry powder stirred straight into liquid. The frying step blooms the spices in a way a straight simmer cannot.
- Taste before adding all the lime juice. The acidity needed depends on the sweetness and saltiness of the curry paste you are using.
- It keeps for 3 days in the fridge, though the vegetables soften further on reheating; it is best enjoyed fresh or within a day.
Ingredient substitutions
- Carrot and cauliflower can be swapped for any firm vegetables that need a real simmer, such as sweet potato or broccoli stems.
- Sugar snap peas can be green beans, cut into 3 cm pieces, added at the same late stage.
- Curry paste varies enormously in heat by brand; start with less if unsure and add more to taste.