Haricots azukis et légumes d'hiver

Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Haricots azukis et légumes d'hiver. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Haricots azukis et légumes d'hiver is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They're nice and they look fantastic. Haricots azukis et légumes d'hiver is something which I've loved my entire life.

Many things affect the quality of taste from Haricots azukis et légumes d'hiver, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Haricots azukis et légumes d'hiver delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can have Haricots azukis et légumes d'hiver using 10 ingredients and 5 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Make ready to make Haricots azukis et légumes d'hiver:

1. Potiron – 400g (ou courgettes quand c'est la saison!)
2. Haricots Azuki (secs) – 1/2 verre
3. Lait de coco (bio) – 1 verre (~15cl)
4. Tomate pelée en conserve (maison!) – 1 grosse tomate (ou 2 petites)
5. Sel – 1 pincée
6. Curry (en poudre): ~3 cuillères a café (ou plus selon votre goût)
7. Graines de moutarde (sèches): 4 ou 5
8. Huile (olive) - 2 c à soupe
9. Pour la garniture: coriandre fraîche et jeunes pousses d'épinards
10. Si vous avez/aimez le piment: 1 petit piment vert

Steps to make to make Haricots azukis et légumes d'hiver

1. Préparer les haricots: 1) Rincer et égoutter les haricots préalablement mis à tremper (min 8h) dans de l'eau légèrement salée. 2) Faire cuire les haricots dans de l'eau salée pendant environ 30min (départ eau froide). 3) Égoutter et réserver
2. Préparer les légumes: 1) Laver, épépiner, et couper en dés d'environ 2cm les légumes (potiron, tomate) - note: si vous éplucher votre potiron, réduisez la durée de cuisson de qq minutes. 2) Si vous en mettez: incisez le piment vert en 2 verticalement.
3. Lancer la cuisson du curry: Faire chauffer les 2 cuillerées d'huile dans une grande casserole/faitout. Quand l'huile est bien chaude, baisser le feu et y ajouter les grains de moutarde. Compter jusqu'à 10 et ajouter la tomate (et le piment vert). Ajouter le curry et bien mélanger la préparation en évitant qu'elle n'accroche au fond. Après 3-4 min, ajouter le lait de coco. Quand le lait commence à frémir (avant le bouillon) ajouter le sel, et le potiron en dés.
4. Finaliser le plat: Ajouter les haricots azukis à la préparation. Bien mélanger et laisser cuire le tout encore 5min à feu doux. Ajouter au dernier moment les feuilles de coriandre et les jeunes pousses d'épinards.
5. Servir bien chaud, bon appétit!

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