Friday, 25 February 2011

Rootie Tootie Curry

Have a bit of a glut of root vegetables at the moment; Jerusalem artichokes from the garden, carrots from the veg box and sweet potatoes from the supermarket. The solution - a hearty vegetable curry, mild yet warming.
Serves 4-5 

1 large sweet potato (I prefer the orange fleshed ones) peeled and cut into chunks
3 medium carrots cut into chunks
2 medium Jerusalem artichokes trimmed and peeled (I find this makes them less 'windy') and cut into chunks
1 medium onion finely chopped
3 cloves garlic
Thumb sized chunk of ginger peeled and grated
1tsp cumin seeds
1 tsp corriander seeds
1 tsp fennel seeds
1 tsp turmeric
1 tsp fenugreek
1 stick cinnamon
1 small bunch of corriander
1 can chick peas
1 can chopped tomatoes
1 can coconut milk
Small head of broccoli
1 fresh tomato
2 tsp garum masala
3 tsp oil
juice of one lime

Heat a roasting tray in an oven at 170C and coat the root veg in 2 tsp of the oil. When the tray is hot add the veg and roast in the oven - shaking occasionally - for 45 minutes.

Meanwhile make the curry paste by blending together the onion, garlic, ginger and coriander stalks. Grind the dry spices together. Heat the remaining oil in a pan and add the onion mix and fry stirring continuously. Add the dry spices and the cinnamon stick. Continue to fry for a few minutes then add the tomatoes, chick peas and coconut milk. Stir and bring to a simmer. Add the root vegetables and simmer for 15 minutes. Add the broccoli florets, garum masala and lime juice and simmer for 5-10 minutes until the broccoli is tender.

Sprinkle over the chopped coriander and serve with boiled rice or Indian breads.

If you want a less mild curry add 1-2 fresh green chillies chopped finely when you fry the onion mix.

1 comment:

  1. Wow, that ingredient list is fantastic. This must have been so good!