Who said eating vegetarian wasn’t festive? Here’s a recipe that we love and that we think is particularly suitable for a festive meal. The little extra: keep the general idea and adapt the ingredients to your tastes and the seasonal vegetables available near you.
This recipe is suitable for a meal for around 8 people. This is a dish that can also be enjoyed reheated, so don’t hesitate to make a large quantity to make the most of your time and energy.
Ingredients
800g carrots
1 butternut squash
1 large sweet potato
6 shallots
6 cloves of garlic
1 tbsp ground cumin
60cl coconut cream
100g curry paste
4 tablespoons tomato paste
1 small chilli
juice of 2 limes
basil
salt and pepper
Preparation
Finely chop the shallots and garlic and brown them in a large frying pan.
Add the vegetables, cut into 2cm squares.
Reduce the heat and cover.
At the same time, mix the coconut cream, tomato paste and curry paste with the lime juice. Add the chilli, ground basil and cumin and coat the vegetables with the mixture. Add 1 glass of water. Season with pepper and salt.
Leave to simmer, covered, over a low heat. Do not stir too much during cooking to prevent the vegetables from collapsing. Leave to cook for around 25 to 30 minutes. Taste to make sure it’s cooked enough, but not too much!
Note: we also make this dish by replacing the butternut with courgettes from the garden that we froze this summer, which adds a little variety to the colours!
Garnish the vegetable curry with a crunchy savoury crumble and coriander leaves to complete the festive aspect. You’ll have a combination of complementary flavours and textures. Serve with rice moulded in a small bowl.
Mix 100g rolled oats, 60g pumpkin seeds, 60g walnuts, 60g sunflower and sesame seeds, a teaspoon of fennel, a teaspoon of fleur de sel and 1/2 teaspoon of cayenne pepper. Add 2 egg whites, 60ml olive oil and a tablespoon of honey and mix well.
Spread the mixture evenly on a baking tray lined with baking paper and bake for 20 to 25 minutes at 175°C, stirring halfway through, until the granola is golden brown. Leave the salted granola to cool completely on the baking tray before serving.
You can spread it over the vegetables or serve it on the side – let your sense of aesthetics speak for itself. As for the seeds, you can choose whatever inspires you. You can also replace the honey with agave or maple syrup.
This granola can also be enjoyed as an aperitif. It keeps for 2 to 3 weeks in an airtight jar.
