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During winter, I love to whip up this veggie curry that fills my home with amazing smells. It's my comfort dish when the cold weather hits. The veggies simmer slowly in a smooth coconut cream sauce, spiced up just right to warm both body and spirit. It's truly comforting and I always enjoy sharing it with my family.
My Feel-Good Curry
This dish is my little trick for cold evenings. I adore how seasonal veggies blend into this spice-infused broth. The coconut cream wraps everything in smoothness, making a dish that feeds both stomach and soul. It's like getting a hug from your food.
What You'll Need For This Curry
- 2 leeks: Washed and cut into sheets for a melt-in-your-mouth feel.
- 2 yellow onions: Cut into thick slices for flavor base.
- 600 g carrots: Sliced into rounds for natural sweetness.
- 265 g chickpeas: Drained to add plant protein.
- 200 g crushed tomatoes: For a tangy kick.
- 3 garlic cloves: Pressed for aromatic punch.
- 5 cm fresh ginger: Peeled for warm, spicy flavor.
- 5 cardamom pods: Toasted for complex aroma.
- 400 ml coconut cream: Smooth to bind the curry.
- 2 tablespoons olive oil: For toasting spices.
- 1.5 teaspoons cumin, coriander, and turmeric: Warming spice mix.
- 1 teaspoon cinnamon: For subtle sweetness.
Step-By-Step Guide
- First tackle the veggies
- I carefully wash my veggies then cut the leeks into sheets and slice carrots into pretty rounds. I chop the onions into thick slices.
- Make a tasty broth
- I put everything in my pot with water and let it simmer for 40 minutes. The broth becomes flavorful and the veggies turn nice and soft.
- Time for spices
- In my pot I heat the oil then toast my spices until they release all their wonderful aromas.
- Bringing it all together
- I return my veggies to the spices, pour in the crushed tomatoes and coconut cream, then let everything simmer gently.
- Final touches
- I add my pressed garlic and ginger plus the chickpeas and let it cook more so the flavors blend perfectly.
- Time to enjoy
- I serve my curry piping hot with rice. So good.
My Cooking Tips
The longer my curry simmers, the tastier it gets. If I want a thicker sauce, I just let it reduce slowly at the end. And of course, I always adjust the spices based on everyone's taste so the whole family enjoys it.
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Tasty Pairings For My Curry
At home I often serve this curry with fragrant basmati rice. Sometimes I switch to quinoa when I'm in the mood for something different. A small lemony green salad or my homemade naan bread makes the perfect finishing touch.
Frequently Asked Questions
- → Can I make this curry ahead of time?
- Absolutely, it tastes even better the next day. Cook it ahead and gently reheat to enjoy enhanced flavors.
- → How can I adjust the curry's thickness?
- To thicken the curry, simmer uncovered a bit longer. To thin it, add some vegetable broth or a splash of hot water.
- → Can this curry be frozen?
- Yes, it freezes well for 2-3 months. Let it cool completely before storing it in an airtight container in the freezer.
- → What other vegetables can I use?
- Feel free to swap in your favorite winter veggies like pumpkin, parsnips, or cauliflower for variety.
- → How do I make the curry more or less spicy?
- You can tweak the spice levels by adding more chili powder for heat or reducing spices for a milder taste.