Vegan curry & Château Charron Rosé
– 1 sweet potato
– 3 carrots
– 1 zucchini
– 1 shallot
– juice of a lemon
– 2 bricks of 20 cl of coconut milk
– Turmeric: 2 tablespoons
– Cumin: 2 tablespoons
– Ginger: 2 tablespoons
– 5 tablespoons tomato coulis
– Salt at your convenience
– 3 glasses of boiling water
Vegan curry and Château Charron rosé!
This week, Gwen offers us a vegan recipe with food pairing : a Bordeaux rosé…
Cut all the vegetables into small cubes.
Fry the shallot in oil in a large pan 2 minutes, then add the rest of vegetables.
At the same time prepare a first sauce with: 1 tablespoon of each spice, lemon juice, 1 brick of coconut milk, tomato coulis, 1 glass of water
Add, cover, simmer 30 minutes over medium heat, then prepare a second sauce with 1 tablespoon each spice, the second brick of coconut milk, 2 glasses of water.
Simmer 45 minutes.
Salt at your convenience.
Serve with basmati rice.
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