C’est le bon moment pour un crumble printanier – Crumble de légumes au curry


Another delicious crumble for the pleasure of everyone, adults and kids. For people intimidated by cooking vegetables that taste good, try this one, no one will be disappointed.

The world of crumble is infinite…start imagining all kinds of beautiful things and then start making them real. The interesting thing about this crumble is that it’s made with half butter, half olive oil, whole wheat flour and parmesan cheese. Sometimes, instead of the parmesan, I substitute almond powder which gives it a nice twist. You can make it and serve it in individual molds when you have guests, for a nicer presentation.

Ingredients for 4

  • 1 broccoli head
  • 2 carrots, cut in medium chunks (1 inch)
  • 1 leek, cut in medium chunks (1 inch)
  • 1/2 onion, sliced
  • 4 garlic cloves, crushed
  • 1 tbs curry powder
  • 1 tbs cilantro
  • 1 tbs parsley
  • olive oil
  • salt and pepper

For the crumble crust

  • 4 tbs whole wheat flour
  • 25 g butter
  • 2 tbs olive oil
  • 3 tbs plain breadcrumbs
  • 4 tbs parmigiano reggiano cheese, grated
  • salt and pepper


Saute onions in olive oil, add garlic, stir the mixture to get the flavors out. Add the curry powder, stir for a few minutes to combine the ingredients. Add the vegetables and cook until not completely cooked and still crunchy. Add cilantro and parsley, salt and pepper. Mix well.

In the meantime, prepare the crumble crust. Mix all the ingredients and mix with tips of your fingers, forming some nuggets.

In an oven tray, add the vegetables.Place crumble crust on top and cook in a pre-heated oven at 375F for about 25 min or until the top is golden brown.