Root Vegetable Curry

This recipe comes to us courtesy of Jolianne's mom, with a glowing recommendation. The beauty of this root vegetable curry recipe is how flexible it is. Use any root vegetables you like - carrot, parsnip, celeriac, potato, sweet potatoes, and even beets!

Root Vegetable Curry

6 C mixed root vegetables*, cut into 1” cubes
2 C butternut squash*, cut into 1” cubes
1 red onion*, sliced thinly
3 T vegetable oil
1 T fresh ginger, finely grated
1 clove garlic*, finely chopped
2 T red curry paste
1 T maple syrup*
1 T fish sauce, optional
3 C coconut milk
¼ C parsley, chopped
In a large bowl mix chopped root vegetables, squash & onion with 2T oil. Spread on a lined baking sheet & bake at 450f for 15 min, or until the vegetables begin to soften.

In a large pot, heat remaining oil over medium heat. Add garlic & ginger, cook 1 min. Add curry paste, fish sauce, and cook for 30 seconds, constantly stirring. Add coconut milk & maple syrup, cook 2 min scraping bottom of pot with wooden spoon.

Add the roasted vegetables to the pot, cook for 10-15 min over low heat until the vegetables are tender.

Top with chopped parsley and serve with couscous & hard boiled eggs, or add chicken or tofu.

Coup de Pouce - Nov 2021

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