Legume curry

The Legume Curry

By Philippe Laruelle


Serves 4

  • 250 g carrot (one medium carrot)
  • 250 g celeriac (1/4 of a bulb)
  • 250 g turnip (around two medium turnips)
  • 100 g petits pois
  • 100 g green beans
  • 75 g onion (half an onion)
  • 1 clove of garlic
  • 15 g fresh ginger
  • 500 ml coconut milk
  • 10 g curry powder (or according to taste)
  • Freshly ground salt
  • Olive oil
  • 400 g boiled rice
Note : substitute the legumes with seasonal ones or your own favourite choices if preferred.


Preparing the legumes:

Peel and wash the carrot, the celeriac and the turnips.

Cut the celeriac and the turnips into quarters.

Cut into large diagonal slices.

Coarsely chop the onion.

Peel, top and tail, and finely chop the garlic.

Grate the ginger.

Boil the petits pois and the green beans (cut into 1 cm pieces) in salted water then immediately cool in cold water.


Preparing the curry:

Gently fry the onions and garlic in a little olive oil until translucent, taking care not to brown.

Add the carrot, celeriac and turnip. Continue frying till browned.

Sprinkle in the curry powder and a dash of salt.

Add the ginger.

Pour in the coconut milk and bring to the boil. Cover and leave to simmer.

After 15 minutes, add the petits pois and green beans.

Continue cooking for five minutes, stirring continuously.



Serve with the freshly boiled rice.



Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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