Easy Vegetable Curry Recipe Inspired by a Paris Café
Bring Paris café charm to your kitchen with this easy vegetable curry recipe. Creamy coconut milk, colorful veggies, and warm spices make the perfect healthy weeknight dinner.
Servings: 4
Calories: 340kcal
Ingredients
- 2 tbsp coconut oil
- 1 medium onion, chopped if layering on top, cut into thick slices
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated or finely chopped
- 1 clove shallot minced
- 1 tsp turmeric
- ¼ tsp cardamom
- 1 medium zucchini ¼ in slices
- ½ medium eggplant ½ in slices
- ½ cup yellow bell pepper sliced
- ½ cup tomato chopped- yellow or orange would be pretty
- 1 can coconut milk full fat
- ½ cup vegetable broth
- 2 cubes curry roux see notes
- 1 tbsp butter
- 1 tbsp lemon juice
- ½ tsp lemon zest or more to taste
- salt & pepper to taste
- fresh cilantro or basil and chives for garnish
Instructions
- Sauté aromatics. Heat oil in a large pot over medium-high heat. Add onion and cardamom and saute over medium heat about 5 minutes or until soft and translucent. Stir in garlic, gingerand shallot and cook, stirring, 1 minute. Add turmeric and cook and additional minute.
- Cook vegetables. Stir in zucchini, eggplant, bell pepper, and tomatoes until coated.
- Simmer. Pour in coconut milk and broth. Simmer 10-15 minutes until veggies are tender. Add curry cubes (roux) and butter and simmer another 5 minutes or until thickened.
- Finish. Add salt & pepper to taste. Stir in the lemon zest and lemon juice just before serving.
- Serve. Pair with rice or warm naan, or be extra Frenchie and serve with a baguette to dip in the beautiful sauce. Garnish with cilantro or basil and chives.
- Extra. To make it pretty on the plate like at Cafe Charlot, spoon curry sauce into center of pasta bowl, then place 3 zucchini slices around the edge of bowl, place eggplant in center, and then delicately layer other veggies into a bundle on top.
Notes
I used Japanese curry roux blocks in this recipe because I had some in the fridge. If you want to substitute curry powder use 1 tbsp of curry powder or more to taste. The curry won't be as thick, but still delicious. You could try your hand at making your own roux, with curry, butter, flour and spices. Or you could also add cornstarch mixed with water to thicken. I used Vermont Curry.
Calories: 340 Pro: 4 g Carbs: 18 g Fat: 28 g Fiber: 4 g