Vegetable curry: creamy and fragrant thanks to the coconut milk sauce!

Vegetable curry, a vegetarian dish from Asian cuisine, full of color and aroma. Potatoes, carrots, peas, spinach, and leeks come together in a creamy coconut milk sauce flavored with curry, ginger, garlic, and chili pepper. Lime juice adds a fresh note, while basmati rice is the ideal accompaniment to turn it into a complete dinner.

INGREDIENTS:

• Potatoes 1.3 lbs (600 g)
• Carrots to be cleaned 14 oz (400 g)
• Spinach Approx. 10 3/4 cups (based on ~30 g per cup of raw spinach); rounded for readability. 10.8 cups (320 g)
• Peas 1.6 cups (260 g)
• Leeks to be cleaned 9.2 oz (260 g)
• Coconut milk 3.3 cups (800 g)
• Fresh ginger 3.5 oz (100 g)
• Tomato paste 5.3 tbsp (80 g)
• Garlic 0.7 oz (20 g)
• Curry 3 tbsp (20 g)
• Fresh chili pepper 0.4 oz (10 g)
• Parsley to taste
• Lime juice 1
• Extra virgin olive oil 9 tbsp (120 g)
• Fine salt to taste

1. Peel the potatoes and cut them into 3/8-1/2 inch (1-1.2 cm) cubes. Do the same with the carrots, then cut the leek diagonally into rounds.
2. Remove the seeds from the chili pepper and finely chop it. Peel and finely chop the ginger, then remove the inner sprout from the garlic and finely chop this as well.
3. Heat the oil in a large pan with the garlic, ginger, and chili pepper, and let it sauté over low heat for a couple of minutes. Add the tomato paste, mix well, and season with the curry powder.
4. Add the leek and cook over low heat for about 4 minutes, stirring often to soften it. Add the potatoes and carrots, stir, and season with salt.
5. Cover with the lid and cook gently for about 20 minutes, stirring from time to time and adding a little water.
6. After 20 minutes, pour in the peas and coconut milk, then add the spinach and stir. Wait until the mixture returns to a boil, cover again, and continue cooking for another 5 minutes.
7. Off the heat, add the lime juice and chopped parsley. Mix well and let rest for a few minutes, then serve the curry with basmati rice.

Cut the potatoes and carrots into even cubes so they cook uniformly. During cooking, stir from time to time and add a little water when needed. If you don't have parsley, you can replace it with chopped fresh cilantro.