Carrot curry from the Bay of Mont Saint Michel and leeks from Normandy

Carrot curry from the Bay of Mont Saint Michel and leeks from Normandy

There is nothing better than a delicious seasonal vegetable curry to enjoy. For this one, I chose to use 2 seasonal vegetables, which are carrots and leeks.

I had the pleasure of discovering carrots and leeks from Normandy. Normandy is a wonderful region! It is also a unique region for the production of vegetables. Carrots from the bay of Mont-Saint-Michel and leeks from Normandy are both emblematic of the sector.

The carrot from the bay of Mont-Saint-Michel is characterized by a rather mild and sweet taste. Elit is one of the region’s taste treasures. It is grown in polders, soils abandoned by the sea, rich and which have the particularity of retaining humidity. These soils are an exception in Europe since they do not require irrigation. You can discover this video.

Normandy leek is recognizable by its sweeter tastehis brightly colored bluish green foliage. The technique of planting and cultivation 100% with hole allows to obtain a leek with a very straight barrel with a maximum of white, which makes it less bitter than other leeks. He is grown in coastal areas where the temperate oceanic climate allows it to flourish thanks to regular rainfall and few temperature variations throughout the year. You can discover this video.

Carrot curry from the Bay of Mont Saint Michel and leeks from Normandy

With such beautiful vegetables, the meal can only be delicious. You don’t need much more to enjoy.
I have prepared a curry which essentially consists of carrots from the Bay of Mont Saint Michel and leeks from Normandy. I added chickpeas to provide protein and have a complete meal. It only takes about 30 minutes to make this dish. I baked the carrots in the oven. As you know, I love this way of doing things which sublimates vegetables. They cook to perfection and lightly brown, which gives them even more flavor. While the carrots are cooking, prepare the sauce around the leeks. A little garlic, ginger, coriander, curry and coconut milk make it up. Once the carrots are tender, just add them to the mixture.

You can serve this curry with rice.

Carrot curry from the Bay of Mont Saint Michel and leeks from Normandy:

1 kg of carrots from the bay of Mont-Saint-Michel
chili flakes
2 Normandy leeks
3 cloves of garlic
1 piece of ginger
2 heaped tsp curry
1 heaped tbsp tomato puree
400g coconut milk (1 can)
200ml vegetable stock
200g cooked chickpeas
fresh coriander
olive oil
salt pepper

Preheat the oven to 210°C.

Peel and cut the carrots into rounds of about 5 mm. Drizzle them with a little oil and season them with salt and a little chilli. Mix well and cook for 20/25 minutes. Stir halfway through cooking.

Meanwhile, prepare the sauce.

Clean the leeks well, and cut them finely.
Brown them in a little oil over medium heat.
Add grated garlic and ginger. When the leeks are cooked, add the curry, tomato puree, coconut milk and broth.
Also add the chickpeas and about 2 tbsp chopped coriander. Let simmer over low heat.

Add the carrots when they come out of the oven. Mix and simmer for another 5 to 10 minutes. Serve with cilantro and rice.

Carrot curry from the Bay of Mont Saint Michel and leeks from Normandy

To finish: choose the curry you want. You can take Garam Massala, Madras curry. Some are spicier than others. It may therefore be necessary to adjust the quantity to your taste.

If you don’t like cilantro, you can leave it out.

https://www.youtube.com/watch?v=c8KpKD0I_sE
https://www.youtube.com/watch?v=NYNCkbGKLtE

    *Article and recipe in partnership with The gardens of Normandy.

    Leave a Comment