Coconut Milk Free Curry
This recipe is perfect for those days when you really feel like a warm comfort, but not too heavy meal.Made with simple ingredients that can easily be found in your pantry (or in a supermarket nearby), it doesn't require the traditional coconut milk but is equally delicious.
Portions: 4 portions
Ingredients
- A dash of olive oil
- 1 chopped onlion
- 3 chopped garlic cloves
- 1 tsp cumin
- 2 tsp paprika
- 1 tsp tumeric
- 1 diced tomato
- ¼ mango cut into pieces
- 1 cup pumpkin cut into small cubes
- 1 cups homemade vegetable stock add a little more if necessary
- 1 handful chopped coriander
- ¾ cup vegetable drink (to taste) ou milk
- A pinch of salt
- ½ lemon squeezed
- 1 cup frozen peas can also be fresh
- 1 cup broccoli or frozen
- Almonds to taste can be halved or chopped
Instructions
- Start by sauteing the onion and garlic with olive oil over medium heat.
- Add the cumin, paprika and tumeric and mix well.
- Add the tomatoes and stir well. Take the opportunity to remove any extra residues from the pan that were formed when you added the spices.
- Add the mango and mix well.
- Add the pumpkin and let it cook for 2-3 minutes, stirring occasionally.
- Add the vegetable stock and bring to a boil.
- As soon as the pumpkin is soft, add the coriander and blend everything with the help of a hand blender.
- Let it boil a little longer and then lower the heat.
- Add the salt and squeeze the lemon juice. Stir well.
- Add the peas and broccoli and let it cook.
- Serve with basmati rice and sprinkle with some almonds.
Notes
If you prefer you can use coconut milk for this recipe instead. In that case, substitute the vegetable milk or milk and reduce the amount of broth a little.
You can use grated apple instead of mango or even skip this step.
Use the nuts you like best. I really like to use cashews as well, but almonds work really well.