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Curry de Légumes Mauricien
A vibrant and flavorful mixed vegetable curry, a staple in Mauritian households. It showcases a blend of fresh vegetables simmered in a fragrant curry sauce with aromatic spices.
ð§ ææ
- 750 g Mixed vegetables(e.g., potatoes, carrots, green beans, cauliflower, peas, cubed)
- 1 medium Onion(chopped)
- 3 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(chopped)
- 2 tbsp Vegetable oil
- 2 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 0.5 tsp Garam masala
- 200 ml Coconut milk
- 150 ml Water or vegetable broth
- to taste Salt
- for garnish Fresh coriander leaves
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter.
- 2
Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 3
Stir in curry powder, turmeric powder, and coriander powder. Cook for 1-2 minutes, stirring constantly, until spices are fragrant.
- 4
Add chopped tomatoes and cook until they break down, about 5-7 minutes. Season with salt.
- 5
Add the mixed vegetables to the pot. Stir to coat them with the spice mixture.
- 6
Pour in the coconut milk and water (or vegetable broth). Bring to a simmer, then cover and cook for 20-25 minutes, or until vegetables are tender.
- 7
Stir in garam masala. Taste and adjust seasoning if necessary.
- 8
Garnish with fresh coriander leaves before serving hot with rice or roti.
ð¡ ããã®ã³ã
- âUse a variety of seasonal vegetables for the best flavor and texture.
- âDon't overcook the vegetables; they should be tender but not mushy.
- âFor a spicier curry, add a chopped green chili along with the garlic and ginger.
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- Add a tablespoon of tamarind paste for a tangy flavor.
- Include a handful of chickpeas or lentils for added protein and texture.