Root Vegetable Curry

When November is on the calendar Root Vegetables are in our kitchen. Root soup is sure to appear before long and the first root dish of the fall season is often our version of Root Vegetable Curry. I say “our version” quietly because this is one of those examples where Dorothy Cooks and Buck Writes

I might have a job dicing on the root veggie dishes but I don’t take a step past that activity. I know who is the master in our kitchen of the root vegetable recipes and their seasoning, so I just dice and say little. I limit my comments to, how beautiful this sunny, blue sky day is, with the mountains covered in fresh snow and just keep dicing.

Root Vegetable Curry

Ingredients:

4 tablespoons olive oil
1 onion
3 cloves garlic
1 inch piece fresh ginger, peeled
A 6 to 8 cup mixture of diced root vegetables-carrots, sweet potato, potato, rutabaga, parsnip plus cauliflower and brussel sprouts.
2 tablespoons flour
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
1 ½ cups chicken stock
2/3 cup tomato puree
Chopped cilantro for garnish

Preparation:

Step 1. Place onion, garlic and ginger in food processor and chop fine
Step 2. Heat oil in skillet and sauté onion mixture for about 3 minutes
Step 3. Add root vegetables and sauté for 10 minutes.
Step 4. Combine dry ingredients and stir into vegetables-cook for 1 minute
Step 5. Gradually stir in chicken stock and tomato puree. Bring to a boil.
Step 6. Cover reduce heat to simmer and cook till vegetables are tender(30 minutes)
Optional – add ¾ cup golden raisins for last 10 minutes

Service: Serve over steamed (white) Basmati rice –garnish with cilantro

Afterthought: Steam a little more rice than you think you will need. It will be used when your diners ask for seconds of this Root Vegetable Curry. White or Brown
Basmati rice works. We use the white with this dish.


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