| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 14g | 6g | 22g |
| sugars | fibre | protein | salt |
| 8g | 6g | 6g | 0.7g |
Why I Love Danish Grøntsagsgryde med karry
When I first stumbled upon the recipe for Grøntsagsgryde med karry (Danish Vegetable Curry), I felt an immediate connection. It might be the Louisiana native in me, seeking the thrill of spices and fresh vegetables, or perhaps my French roots that crave a well-balanced elegance in flavors. But there’s something more profound in this dish that resonates with both nostalgia and excitement for culinary exploration.
Comfort in Every Bite
Living in the bustling culinary diversity of Louisiana, my palate has always been treated to the rich and vibrant taste of Creole and French cuisines. The Grøntsagsgryde med karry offers a different yet surprisingly familiar comfort. The creamy coconut milk melds wonderfully with the earthy vegetables, much like many comforting one-pot dishes we’ve grown to love. Imagine the warmth of a hearty gumbo, combined with the elegance of a French ratatouille, and you’ve got a hint of what to expect from this beautiful Danish creation.
A Universal Appeal
What fascinates me the most about this dish is its universal appeal. The curry powder brings a touch of exoticism that’s incredibly inviting. While not traditionally part of my Louisiana or French culinary experiences, it is reminiscent of the global influences I’m always excited to incorporate into my cooking. The recipe is adapted beautifully to suit different palates, and it readily accepts a wealth of fresh vegetables that you might have on hand. It’s a celebration of simplicity and flavor, much like the celebrated dishes of Chef Yotam Ottolenghi, who is known for his vibrantly spiced, vegetable-forward dishes.
Another reason this recipe holds a special place in my heart is its natural versatility. It pairs wonderfully with a simple side of cooked rice or a slice of freshly baked bread. The chickpeas add a hearty, protein-rich component, making it a great dish for vegetarian or vegan meals. It’s similar to a comforting vegetable stew, but with the added complexity of curry spices and the creamy touch of coconut milk. This Danish vegetable curry can comfortably sit on a table next to an Indian curry or even a North African tagine, blending into an international spread with ease.
So whether you’re indulging in the familiar or exploring the new, Grøntsagsgryde med karry offers a heartwarming experience that’s both nostalgic and adventurous. Give it a try, and let it transport you to the comforting kitchens of Denmark, much like it did for me.
What You’ll Need
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground curry powder
- 3 large carrots, peeled and sliced
- 2 bell peppers, chopped
- 1 medium zucchini, chopped
- 1 small head of cauliflower, cut into florets
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or bread, for serving
Method
Step One
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Step Two
Add the minced garlic and ground curry powder to the pot. Stir and cook for an additional 1-2 minutes until fragrant.
Step Three
Add the sliced carrots, chopped bell peppers, chopped zucchini, cauliflower florets, and green beans to the pot. Stir well to coat the vegetables with the curry mixture.
Step Four
Pour in the diced tomatoes and their juice, drained and rinsed chickpeas, vegetable broth, and coconut milk. Stir to combine all the ingredients.
Step Five
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender.
Step Six
Season with salt and pepper to taste. Adjust the seasoning as needed.
Step Seven
Serve the Grøntsagsgryde med karry hot, garnished with fresh chopped cilantro. Accompany with cooked rice or bread on the side.
