| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 18g | 7g | 30g |
| sugars | fibre | protein | salt |
| 7g | 5g | 10g | 0.40g |
Why I Love French Curry Vegetable Crumble
If you asked me a couple of years ago whether Curry Vegetable Crumble would feature in my cooking repertoire, I probably would have chuckled. Being a Montana boy at heart and having spent my childhood experiencing the smoky taste of bison burgers, the robust flavor of venison steaks and the sweet burst of my Grandma’s huckleberry pies, I admittedly never saw myself venturing far from my classic comfort dishes.
Treading the Path of Global Flavours
However, as a passionate cook, it’s always a joy to embrace new flavors and textures. Being inspired by new flavors gives birth to the unexpected, the delicious, and the unforgettable. This was precisely the case when I encountered the Curry Vegetable Crumble for the first time. It was an ingenious blend of traditional French cooking skills with a comforting curry warmth that delicately tickles the palate.
The Inspirational Master behind the Apron
My love for this dish is deeply intertwined with my admiration for Michel Guérard, a French chef whose intuitive use of flavors has been a considerable influence on my culinary journey. The chef didn’t inspire this recipe directly, but his innovative approach to French cuisine nudged me into exploring fusion dishes.
The Curry Vegetable Crumble is similar to a traditional ratatouille, in the sense that it’s a celebration of nourishing vegetables. However, it differs by offering a delicate crusty layer of crumbled breadcrumb and rich Parmesan on top, creating an exciting carnival of textures. It’s also a fantastic accompaniment for a lightly seasoned roast chicken or stands as a hearty main on its own for the vegetarians among us.
What You’ll Need
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 carrots, peeled and diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup of frozen peas
- 1 cup of canned corn, drained
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric
- Salt and pepper to taste
- 1 cup of all-purpose flour
- 1/2 cup of butter, cold and diced
- 1/2 cup of grated Parmesan cheese
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C).
Step Two
Heat the olive oil over medium heat in a large skillet. Sauté the chopped onion and minced garlic until they become soft and fragrant. This should take about 5 minutes.
Step Three
Add the diced carrots, zucchini, bell pepper, frozen peas, and canned corn to the skillet. Cook until vegetables are tender, stirring occasionally. This should take approximately 10 minutes.
Step Four
Stir in the curry powder, turmeric, salt, and pepper. Sauté for another 2-3 minutes until the spices are well-incorporated.
Step Five
In a separate bowl, combine the all-purpose flour and cold, diced butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the grated Parmesan cheese.
Step Six
Spoon the vegetable mixture into a casserole dish. Evenly sprinkle the crumble mixture on top of the vegetables.
Step Seven
Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the crumble is golden brown and crisp. Allow to cool for a few minutes before serving.
