Indian Root Vegetable Curry
Indian Root Vegetable Curry is hearty and humble but over-the-top with flavor! It's the perfect down-to-earth dinner anytime!
Servings: 4
Ingredients
- 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
Instructions
- Heat canola oil in a large skillet 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.
Notes
SUBSTITUTIONS:
- Swiss chard, spinach, or kale would also work in place of the turnips greens.
- Can be made 1 day ahead of time. Refrigerate until needed.
- Reheat on the stovetop or microwave until heated through.
- Place in an airtight container and freeze 1-2 months.
- Thaw in the refrigerator or microwave. Reheat on the stovetop or in the microwave.
Nutrition
Serving: 1 | Calories: 336kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 547mg | Potassium: 408mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8144IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 2mg