Curried Root Vegetables

>> Wednesday, November 7, 2007

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.


natesgirl November 7, 2007 at 6:51 PM  

great blog!!!! thanks for visiting mine i will bookmark you!

bento box lunches November 7, 2007 at 11:53 PM  

Thanks for visiting my blog. I enjoyed checking out your blog.

Anonymous November 8, 2007 at 9:17 AM  

This sounds great. I love root vegetables, and curry seems to complement their natural flavors. By the way, thanks for linking to me at PHX Rail Food. I will link back to you.

Lunch Buckets November 11, 2007 at 1:34 PM  

Silverbear, bento lunch boxes, and natesgirl - thanks for the kind words and the link love :)

Anonymous March 6, 2009 at 1:37 AM  
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