L’un des meilleurs plats qui existe au monde le curry pois chiches au butternut miam j’ai vraiment aimé ça ,✨🌱
Ingrédients: butternut,pois chiches, lentilles, oignons, ail , huile d’olive, sel poivre, lait de coco,cumin,corriande,curry, paprika,gingembre , concentré de tomates.
Étape 1 : découper et éplucher le butternut ,l´oignon, l’ail .
Dans un cocotte chaude. T’ajoutes de l’huile d’olive le cumin, les oignons et l’ail, et ensuite tout les autres épices : paprika,gingembre, curry,coriandre en poudre , concentré de tomates, lait de coco sel et poivre,pour finir les légumes : le butternut ,les lentilles ,et les pois chiche, laissez cuire à petit feu avec un fond d’eau pour que les légumes sois fondants.
Étape 2 : c’est prêts , miam 😋 mais avant de servir ajouter un peu de jus de citrons servis ça avec du riz basmatis ou du cheese naan un peu huile picante si vous êtes une spicy girl like me , un peu de yogourt ,des radis aussi, des oignons verts mais moi j’en avais plus .
Et voilà enjoy beb’s
Cheffes Marie 💋👩🍳
One spice that really elevates this curry is coriander (corriande), which adds a fresh, citrusy note that balances the richness of the coconut milk and the warmth of cumin and paprika. When I first started cooking this dish, I experimented with the amounts of coriander powder to find the perfect flavor intensity—too little and the dish felt flat; too much overwhelmed the other spices. For an extra depth of flavor, try adding fresh coriander leaves as a garnish when serving. This adds a lovely herbaceous freshness that complements the cooked spices. Also, consider soaking your lentils and chickpeas ahead of time for faster cooking and better texture. Using canned chickpeas is fine too, but drained and rinsed to keep the dish from becoming too starchy. When cooking the butternut squash, maintaining a low simmer helps it stay tender without disintegrating, which I learned from some trial and error. A small amount of water or vegetable broth added during simmering ensures everything softens beautifully. As a personal touch, I love topping the curry with a dollop of yogurt and some sliced radishes for a crunchy, creamy contrast. And if you enjoy spice like I do, a drizzle of spicy chili oil or a sprinkle of chili flakes wakes up all the flavors. This vegan-friendly meal is not only packed with nutrition but also brings comfort and warmth in every spoonful—perfect for a cozy dinner at home that feels both indulgent and wholesome.
