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Vegetarian Curry
Vegetarian Curry

Vegetarian Curry

Preparation 20 minutes
Cooking time 50 minutes
Servings 4

Ingredients

  • 45 ml (3 tbsp) olive oil
  • 2 medium onions, minced
  • 15 ml (1 tbsp) garlic, chopped
  • 7.5 ml (1 1/2 tsp) ground coriander
  • 7.5 ml (1 1/2 tsp) ground cumin
  • 3 cloves
  • 2.5 ml (1/2 tsp) ground cinnamon
  • 10 ml (2 tsp) turmeric
  • 400 ml (1 2/3 cup) coconut milk
  • 100 ml (7 tbsp) water
  • 15 ml (1 tbsp) tomato paste
  • Salt and freshly ground black pepper
  • 3 medium carrots, peeled and sliced into 1 cm (1/3 in.) thick rounds
  • 2 potatoes, peeled and cut into 1.5 cm (3/4 in.) dice
  • 1 small cauliflower, cut into florets
  • 3 small zucchinis, cut into 1.5 cm (3/4 in.) dice
  • 1 can, 540 ml (19 oz), chickpeas, drained and rinsed
  • 30 ml (2 tbsp) fresh coriander, chopped

Preparation

  1. Heat the olive oil in a large saucepan over medium-high heat.
  2. Cook the onion for 2 to 4 minutes.
  3. Add the garlic, coriander, cumin, cloves, cinnamon and turmeric.
  4. Cook, stirring constantly, for 1 minute.
  5. Pour in the coconut milk and water.
  6. Add the tomato paste. Season with salt and pepper and mix well.
  7. Add the carrots.
  8. Cover and cook on medium heat 5 to 7 minutes.
  9. Add the potatoes and cook for 5 minutes.
  10. Add the cauliflower, zucchini and chickpeas.
  11. Cover and cook, stirring occasionally, for 30 minutes.
  12. Serve the curry garnished with the fresh coriander.
Availability in stores