Curried Root Vegetables

1. chicken vindaloo
2. my favorite basmati ricewith tomato and cilantro garnish
3. curried vegetables *
4. strawberry mochi (I always call these mochi, anyone know the real name?)
5. frozen fruit chunks

* This was delicious. The sweet potato/ghee/spices made a wonderful sweet and mild curry sauce that went great with the vegetables and rice. The chicken vindaloo was extraneous.

Root Vegetable Curry

4 baby White Rose potatoes
2 small turnips
1 small sweet potato
1 big yellow carrot
1 T salt
1 T ghee
1 T Shan Vegetable Curry Mix
1/4 t turmeric

Peel and dice the sweet potato and turnips (microwave for a few minutes first and it's much easier to handle) and put them in a 2 quart saucepan. Cover with water by about 2 inches and add the salt. Cook on high heat for about 5 minutes then throw in the washed and quartered potatoes. Continue to cook for another 5 minutes then add the carrot (peeled and sliced). Continue cooking until the turnips are soft. Turn off the heat and carefully drain the water - the sweet potato will be mostly mush at this point - and add the ghee and the powdered curry spice mix and stir to combine. Put a lid on and leave it to finish with residual heat. I only used a tablespoon of the spice mix because I didn't want the curry flavor to overwhelm the taste of the vegetables. The turmeric was just for color.

Makes 4 servings.