Red vegetable curry

A curry with Indian flavors

For 4 people.

Preparation: 20 min.

Cooking: 30 min.


600 g sweet potatoes

200 g canned chickpeas

2 white leeks

2 tomatoes

100 g baby spinach

40 cl of coconut milk

1 jar of Greek yogurt

1 lime

3 cm fresh ginger

1 small bunch of coriander

1/2 red onion

2 cloves garlic

4 tbsp. red curry paste



- Peel the sweet potatoes and cut them into pieces. Clean the leeks and cut into rings. Peel and seed the tomatoes.

- Mix the Greek yogurt with a drizzle of lime juice, the sliced ​​onion, salt and half of the flaked coriander.

- In a frying pan, heat 15 cl of coconut milk until it reduces and forms a multitude of small bubbles. Brown the curry paste with the chopped ginger and garlic.

- Add the vegetables, drained chickpeas, the rest of the coconut milk and salt. Cook 20 min covered, then 5 min without lid so that the sauce thickens.

- When ready to serve, add the spinach leaves and the rest of the coriander. Accompany with the yogurt sauce.

Read also

Veal curry

Shellfish Curry

Green curry chicken

Vegan Thai Red Curry Recipe แกงเผ็ดมังสวิรัติ | Thai Recipes (July 2020)

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