Root Vegetable Curry

Vegetarian Root Vegetable Curry Recipe from India with Carrots, Peas, Daikon, Turnips and More

Region / culture: India | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Root Vegetable Curry is a hearty and flavorful dish that is perfect for a cozy night in. This recipe combines a variety of root vegetables with a fragrant curry sauce to create a delicious and satisfying meal.

History

Root Vegetable Curry has its roots in traditional Indian cuisine, where curries are a staple dish. The combination of spices and vegetables in this dish creates a unique and delicious flavor profile that is sure to please your taste buds.

Ingredients

0.5 lb (227 g) baby carrots, halved
1 cup frozen peas
2 tbsp all-purpose flour
0.25 cup water
0.5 lb (227 g) daikon, peeled and cut into 1 inch chunks
1 tbsp olive or canola oil
1 medium onion, chopped
1 large clove garlic, minced
2 tsp curry powder or more to taste
3 cup vegetable broth
1 lb (454 g) turnips (about 6 small) or rutabaga, peeled and cut into 1 inch chunks

How to prepare

In a large saucepan, heat oil over medium heat.
Add onion and garlic and cook, stirring often, until the onion is soft, about 5 minutes.
Add curry powder and stir until the powder is heated and aromatic but not browned.
Add broth and vegetables.
Increase the heat and bring the mixture to a boil.
Reduce the heat and simmer, covered, for 45 minutes.
In a small cup, whisk flour into water until smooth.
Add the mixture to the curry, stirring constantly, until it thickens, about 4 minutes.
Serve hot.

Variations

Add chickpeas or tofu for added protein.
Use different root vegetables such as parsnips or turnips for a unique twist on the dish.

Cooking Tips & Tricks

Be sure to cut your vegetables into uniform pieces to ensure even cooking.

- Adjust the amount of curry powder to suit your taste preferences.

- Feel free to add other vegetables such as potatoes or sweet potatoes to customize the dish to your liking.

Serving Suggestions

Serve the Root Vegetable Curry over steamed rice or with warm naan bread for a complete meal.

Cooking Techniques

Simmering the vegetables in the curry sauce allows the flavors to meld together and creates a rich and flavorful dish.

Ingredient Substitutions

You can use any combination of root vegetables that you have on hand for this recipe.

- Substitute vegetable broth with chicken broth if desired.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the Root Vegetable Curry with fresh cilantro or a dollop of yogurt for a pop of color and flavor.

Pairing Recommendations

Pair this dish with a crisp green salad or a side of roasted vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 5g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, and potassium.

Alergens

This recipe is free of common allergens such as dairy, nuts, and gluten.

Summary

Root Vegetable Curry is a nutritious and delicious dish that is packed with vitamins, minerals, and fiber. It is a great option for a healthy and satisfying meal.

Summary

Root Vegetable Curry is a delicious and nutritious dish that is perfect for a cozy night in. Packed with vitamins, minerals, and fiber, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

. The vibrant colors of the root vegetables mixed with the warm spices of the curry sauce had me intrigued from the moment I laid eyes on it. It was a dish unlike any I had ever seen before, and I knew I had to learn how to make it.

I first came across the recipe for Root Vegetable Curry during a trip to India many years ago. I had always been fascinated by the rich culinary traditions of the country, and I jumped at the chance to immerse myself in its flavors and spices. As I wandered through the bustling markets of Mumbai, I stumbled upon a small stall run by an elderly woman who was selling a variety of spices and vegetables. Intrigued by her selection, I struck up a conversation with her and soon found myself engrossed in tales of her family's recipes and cooking techniques.

One of the recipes she shared with me was for Root Vegetable Curry, a dish that had been passed down through generations in her family. She explained that the key to a delicious curry was in the balance of spices and the slow cooking process, allowing the flavors to meld together and create a harmonious dish. She generously shared the recipe with me, and I eagerly set out to recreate it in my own kitchen.

Back home, I gathered all the ingredients I needed for the curry – a colorful array of root vegetables such as carrots, sweet potatoes, and parsnips, along with an assortment of spices including turmeric, cumin, and coriander. As I peeled and chopped the vegetables, the warm aromas of the spices filled my kitchen, transporting me back to the bustling streets of Mumbai.

I followed the elderly woman's instructions carefully, sautéing the vegetables in a fragrant mix of spices before adding in a rich tomato-based sauce. As the curry simmered on the stove, the flavors mingled and intensified, creating a mouthwatering aroma that made my stomach growl in anticipation.

When the curry was finally ready, I ladled it into bowls and garnished it with fresh cilantro leaves. As I took my first bite, I was transported back to that small stall in Mumbai, surrounded by the sights and smells of a bustling market. The curry was a symphony of flavors – earthy and sweet from the root vegetables, with a subtle kick of spice from the curry sauce.

I couldn't wait to share this dish with my family and friends, knowing that it would be a hit at our next gathering. As I served up the curry, I watched as their faces lit up with delight at the first taste. They all agreed that it was a truly special dish, unlike anything they had ever tried before.

Since that first taste of Root Vegetable Curry, it has become a staple in my kitchen. I have made it countless times, experimenting with different combinations of vegetables and spices to create my own unique twist on the traditional recipe. Each time I make it, I am reminded of that elderly woman in Mumbai who shared her family's recipe with me, and I am grateful for the chance to pass on that same joy and connection through my own cooking.

As I sit down to enjoy a bowl of Root Vegetable Curry, I can't help but smile at the memories it brings back – of my travels, of the wonderful people I have met along the way, and of the shared love and joy that food can bring. And I am grateful for the opportunity to continue learning and growing in my culinary journey, one delicious recipe at a time.