All in the kitchen:Cyril Lignac invites you to escape with his Japanese vegetable curry
GENERAL INFORMATION
Recipe for 4 people
INGREDIENTS
- 2 onions, peeled and chopped
- 15g peeled and chopped ginger
- ½ grated apple
- 3 peeled carrots
- 4 turnips, washed and halved
- 3 potatoes, peeled and cut into pieces (or new potatoes)
- 2l of boiling water + 1 cube
- 70g of butter
- 70g flour
- Spice mix by your care: 1 tbsp. ground coriander coffee / 1 tsp. coffee ground cumin / ½ tsp. cinnamon powder / 2 tbsp. coffee turmeric / 1 pinch of grated nutmeg / 1 tsp. ground pepper / 1 tsp. coffee powdered chilli / 1 star powdered anise / 1 tsp. coffee curry / 1 tsp. coffee powdered cocoa
- 150g boiled peas
- 400g cooked basmati rice
- Olive oil
- Fine salt / chilli
PREPARATION
- Cut the carrots into “Rangiri” cuts.
- In a hot casserole, pour a dash of olive oil, add the onions, ginger and apple. Mix, add the carrots, the pieces of turnips and the potatoes. Season with fine salt, brown for 10 minutes, mix and pour 1 liter of water with the cube (to the height), simmer for 20 minutes.
- In a hot saucepan over medium heat, melt then lightly brown the butter, add the flour, mix and cook for 5 to 7 minutes. Pour in the spices and add a little chilli of your choice, which will form the curry roux, mix and cook for 6 minutes.
- Get some broth and mix it with the curry roux then pour back into the vegetables. Add the peas. Cook for 10 minutes.
- In the deep plates, place the vegetable curry, a spoonful of hot rice. You can if you wish add some pickles.
