Curried Root Vegetables
From Ami Karnosh, CN, Cancer Lifeline Nutrition Educator Curries come in hundreds of varieties, in both powder and paste form. Pick your curry of choice-hot, spicy, or mild-and pair it up with coconut milk for a smooth, mellow flavor. Explore the world of curries with this flavorful vegetable dish.
Ghee is clarified butter; the milk soilds and water are boiled off, leaving just the butterfat. This dish is suitable for people who are on free diets.
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party
Recipe Courseappetizer, side dish
Dietary Considerationlactose-free, vegetarian
Taste and Texturehot & spicy, savory
Type of Dishvegetable
- 1 tablespoon vegetable oil or ghee (clarified butter)
- 1 medium onion, diced (about 1 cup)
- 1 large skin-on potato, diced (about 1 cup)
- 1 large carrot, diced (about 1 cup)
- 1 parsnip, turnip, or rutabaga, diced (about 1 cup)
- Optional vegetables: 1 cup diced winter squash, beets, cauliflower, broccoli, peas, or mushrooms
- 1½ tablespoons curry powder
- 1 teaspoon ground cumin
- 1 cup or more coconut milk
- 2 teaspoons tamari or low-sodium soy sauce
- Freshly ground black pepper
• In a large saucepan, heat the oil over medium heat. Add the onion, potato, carrot, parsnip, and any additional vegetables. Stir in the curry powder and cumin. Stir in the coconut milk, cover, and let simmer for about 20 minutes, or until the potato can be easily pierced with a fork.
• Thin the sauce with water, if desired. Season with the tamari, pepper, and any other seasonings to taste.
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