Indian Root Vegetable Curry is hearty and humble but over-the-top with flavor! It’s the perfect down-to-earth dinner after a hectic holiday season.
Happy New Year everyone! I hope you had a joyous and wonderful holiday season!
I’m just getting back into the swing of things. It sure does the mind and body good to “check out” every once in a while. While on vacation in Wisconsin, I kept feeling the “pull” of my computer to check blog traffic, tweak old postings, fire up the old Pinterest feed, etc. etc.
But instead, I did things like just hang with my 90 1/2-year-old father and listened to and soaked up stories about what life was like when he was a boy. Oh, my gosh folks, too many of us don’t have a clue about hardship or the little things that really matter.
One of the things he said to me was, “Imagine 16 people sitting around a table all waiting to be fed and there’s no food in the house.” (He had 13 brothers and sisters!) However, his mother (my grandmother) was a miracle worker and could always pull a meal together. The good Lord must have bestowed her with magical powers because of her giving and selfless nature.
No, this is not the “walk-to-school-in-a-snowstorm-story,” but because they didn’t have a car yet and the horses were needed in the field, she would WALK several miles to the funeral of anyone she remotely knew if the weather permitted. Wow. Somedays I don’t feel like walking to the mailbox!
Welling up with tears here, so going to move on.
Their meals in those days, no doubt, were very humble so I wanted to honor that and create something humble. Here’s a dish that’s simple and hearty but over-the-top with flavor… Indian Root Vegetable Curry! Onions, carrots and turnips simmer right in the curried coconut milk/vegetable broth combination.
I do love curries and the spices in them. They just seem to warm you down deep.
One of the biggest culinary/food trends of 2016 and heading into 2017 is using as much of each vegetable as is edible–from the root to the very end of the leaves.
A prime example of being able to use the entire plant is the turnip. Baby turnips will often still have the greens attached, but they can be hard to find. I don’t usually find mature turnips with the greens attached. So, for this dish, I purchased them separately. If using baby turnips, you’ll most likely need two bunches for this dish.
Don’t you love getting back down to earth and simplicity after a crazy, hectic and expensive holiday season? Let’s do it with this dish! Vary the veggies however you please. Use potatoes instead of turnips or cauliflower. All you need is some brown basmati rice. Here’s to a great 2017!
Indian Root Vegetable Curry is hearty and humble but over-the-top with flavor!
20 minPrep Time
25 minCook Time
45 minTotal Time
2 tablespoons canola oil
1 medium onion, sliced vertically
4 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper, or to taste
2 cups vegetable broth
1 can (15-ounce) coconut milk, regular or light
3 medium carrots, peeled and cut into 1-inch pieces
2 medium turnips, peeled and cubed
1 bunch turnip greens, coarsely chopped
Salt and freshly ground black pepper
Brown basmati rice, for serving
Heat canola oil in a large saucepan over medium-high heat. Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften. Add the garlic, ginger, turmeric, cumin, coriander and cayenne. Stir briefly (approximately 30 seconds) or until fragrant.
Add the vegetable broth, coconut milk, carrots and turnips. Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
Add the turnip greens in handfuls if necessary, allowing each to wilt. Season to taste with salt and black peopper.
Serve with brown basmati rice.