102min 4 ppl
Coconut Curry Vegetable Mouclade
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 14g
Carbs 48g
Fats 18g
About this dish
Whole spices bloomed in coconut oil and shallots build the backbone of this vegan riff on Charentais mouclade, finished with a white wine splash and full-fat coconut milk for a sauce that's silky, fragrant and gently sweet against earthy root vegetables, green beans and chickpeas.
Allergy Info
Gluten, Soya, Sulphites, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Shallotsfinely sliced4
- Garlic clovesminced4
- Fresh Gingerpeeled and finely grated1 thumb
- Carrotspeeled and cut into 1cm rounds2 medium
- Waxy potatoespeeled and cut into 2cm cubes2 medium
- Celeriacpeeled and cut into 2cm cubes1 medium
- Fine green beanstrimmed and halved200 g
- Lemonzested and juiced1
- Flat-leaf parsleyleaves roughly chopped1 large bunch
Tins & Jars
- Full-fat coconut milk400 ml
- Chickpeasdrained and rinsed400 g tin
Dried Goods
- Crusty sourdough bread to serve
Spices & Seasonings
- Cumin Seeds1 tsp
- Coriander Seedslightly crushed1 tsp
- Ground Turmeric1 tsp
- Mild curry powder1 tsp
- Smoked paprika0.5 tsp
- Cayenne pepper0.25 tsp
- Flaky sea salt to taste
- Black pepperfreshly ground to taste
Oils & Condiments
- Coconut oil2 tbsp
- Dry white wine200 ml
- Vegetable stockgood-quality200 ml
- Dijon mustard2 tsp
- White miso paste1 tbsp
Utensils
- Dutch oven or large saucepan
- Whisk
- Ladle
Method
1
Finely slice the shallots, mince the garlic, grate the ginger, peel and cube the celeriac and potatoes, slice the carrots, trim and halve the green beans, and measure out all the spices into a small bowl.
Approx. 15 minutes
2
Melt the coconut oil in a large, wide saucepan or Dutch oven over medium heat. Add the shallots with a pinch of salt and cook, stirring occasionally, for 8-10 minutes until deeply golden and soft.
Approx. 9 minutes
3
Add the cumin seeds and crushed coriander seeds to the pan and stir for 1-2 minutes until they pop and are fragrant.
Approx. 2 minutes
4
Add the garlic and ginger and stir constantly for 1 minute until softened but not coloured.
Approx. 2 minutes
5
Add the ground turmeric, curry powder, smoked paprika, and cayenne and stir for 30 seconds to bloom the spices in the oil.
Approx. 1 minute
6
Pour in the white wine and let it bubble vigorously for 3-4 minutes, scraping up any sticky bits from the base of the pan, until reduced by half.
Approx. 4 minutes
7
Whisk in the Dijon mustard and white miso paste, then pour in the coconut milk and vegetable stock and stir until fully combined.
Approx. 3 minutes
8
Add the carrots, potatoes, and celeriac to the pan. Bring to a gentle simmer, then cover and cook for 15 minutes until the root vegetables are just tender when pierced with a knife.
Approx. 15 minutes
9
Add the green beans and chickpeas, cover again, and cook for a further 5 minutes until the beans are bright green and tender but still have a little bite.
Approx. 5 minutes
10
Remove from the heat. Stir in the lemon zest, lemon juice, and half the chopped parsley, then taste and adjust seasoning with salt and pepper.
Approx. 2 minutes
11
Ladle into deep bowls, scatter over the remaining parsley, and serve immediately with crusty sourdough bread alongside.
Approx. 2 minutes
