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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