Name: Curry d’hiver aux poireaux, carottes, oignons et pois chiches Recipe
Prep time: 20 min
Cook time: 50 min
Total time: PT-492345H51M59S
Cuisine: Indienne
Ingredients: 2 poireaux; 2 oignons jaunes; 600 g de carottes; 3 gousses d’ail; 5 cm de gingembre frais; 5 gousses de cardamome; 1,5 c. à café de cumin moulu; 1,5 c. à café de coriandre moulue; 1,5 c. à café de curcuma; 1 c. à café de cannelle en poudre; 1,5 c. à café de sel (ajuster selon goût); 2 c. à soupe d’huile d’olive neutre; 265 g de pois chiches cuits (environ une boîte moyenne); 400 ml de crème de coco; 200 g de concassé de tomates; Bouillon de légumes (quantité suffisante pour couvrir les légumes)

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Introduction

This winter curry combines the earthy flavors of leeks, carrots, onions, and chickpeas in a creamy coconut sauce spiced with warming aromatics. It’s a comforting, hearty dish perfect for chilly days and pairs wonderfully with rice or fresh herbs.

A white bowl filled with a creamy yellow curry showing chunks of orange carrots, green vegetables, and pieces of tofu or chicken mixed in. On one side of the bowl, there is a mound of white rice. Two thin green lemongrass stalks lie across the rice and curry, while a round slice of lime rests on top near the edge. The bowl sits on a woven round mat placed on a white marbled textured surface. Nearby, a small white bowl with mixed nuts, two whole limes, scattered cardamom pods, and a silver fork complete the scene. A grey cloth napkin is tucked beside another bowl with similar contents on the upper right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 leeks
2 yellow onions
600 g carrots
2 tbsp neutral olive oil
5 cm fresh ginger
5 cardamom pods
265 g cooked chickpeas (about one medium can)
400 ml coconut cream
200 g crushed tomatoes
1.5 tsp ground cumin
1.5 tsp ground coriander
1.5 tsp turmeric
1 tsp ground cinnamon
1.5 tsp salt (adjust to taste)
3 garlic cloves
Vegetable broth (as needed)

Instructions

Step 1: Rinse the carrots and leeks thoroughly. Peel the onions and cut them into large slices.
Step 2: Trim the leeks lengthwise if needed to clean them well, separating the leaves. Peel the carrots and slice them into rounds or half-moons about 0.5 cm thick, depending on size.
Step 3: Place the vegetables in a large pot and cover with water. Cook over medium heat with gentle boiling for about 20 minutes until the vegetables are tender. For a richer vegetable broth, simmer for about 40 minutes until very soft and flavorful.
Step 4: In a separate pot, heat the oil and add the spices. Toast the spices over medium heat just until they start to pop.
Step 5: Drain the cooked vegetables and add them to the spiced oil, sautéing briefly. Then add the crushed tomatoes and coconut cream.
Step 6: Stir well to coat the vegetables, then add enough water to cover everything and allow it to cook in the curry broth. Reduce heat to low.
Step 7: Peel and crush the garlic cloves. For the ginger, crush just enough to release the juice without adding fibrous parts—if using whole, remember to remove it before serving.
Step 8: Add the garlic and ginger to the pot, cover and simmer for 10 minutes. Then add the chickpeas and cook for another 10–15 minutes.
Step 9: If the liquid is still thin, continue to simmer uncovered to reduce and concentrate the flavors. This curry benefits from slow, extended cooking.
Step 10: Serve hot with rice, fresh coriander, or sliced fresh onion.
Step 11: Leftovers reheat well on the stove, adding a splash of broth or water if needed. Reserve and reuse the leftover broth in soups, purees, or enjoy as a nourishing drink.

Tips & Variations

Toast the spices gently to enhance their aroma but be careful not to burn them.
Use fresh coconut cream if available for a richer texture and flavor.
Swap chickpeas for white beans or lentils for a variation in texture.
Adjust spices according to preference; increase chili or add fresh chili for heat.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth or water to loosen the sauce if it thickens. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows two white bowls filled with a creamy yellow curry with visible chunks of orange carrots and green vegetables mixed inside, paired with a portion of white rice on one side of each bowl. Each bowl has a slice of lime placed on top near the rice and several thin green stalks laid decoratively across the curry. One bowl is positioned directly on a white marbled surface, while the other rests on a round woven mat. Around the bowls are multiple lime slices scattered, a small bowl filled with cashew nuts, and a few cardamom pods. A pair of vintage silver fork and knife lie near the bowls. A woman's hand, wearing a mustard yellow sweater, holds the bowl on the woven mat, while the woman's other hand is holding a fork above that bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned vegetables instead of fresh?

Fresh vegetables provide the best texture and flavor for this curry. However, you can substitute with canned or frozen vegetables; just reduce the initial cooking time accordingly to avoid overcooking.

Is this recipe suitable for vegans?

Yes, this curry is naturally vegan as it uses coconut cream instead of dairy and no animal products in the spices or broth.