RCI-SP.005.0135.001
Root Vegetable Curry
Root Vegetable Curry from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- baby carrots½ lbhalved
- 1 cup
- 2 tbsp
- ¼ cup
- daikon½ lbpeeled and cut into 1-inch chunks
- olive or canola oil1 tbsp
- onion1 mediumchopped
- clove garlic1 largeminced
- curry powder or more to taste2 tsp
- 3 cups
- turnips (about 6 small) or rutabaga1 lbpeeled and cut into 1-inch chunks
Method
1
Heat oil in a large pot or deep skillet over medium heat.
2
Add chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
3
Stir in minced garlic and curry powder, cooking for about 1 minute until fragrant.
4
Add the peeled and chunked turnips (or rutabaga) and daikon to the pot, stirring to coat with the curry-infused oil.
2 minutes
5
Pour in the vegetable broth and bring the mixture to a boil, then reduce heat to medium-low and simmer covered for 15 minutes.
6
Add the halved baby carrots to the pot and continue simmering covered for another 10 minutes until the root vegetables are nearly tender.
7
Whisk together the all-purpose flour and water in a small bowl until smooth, then stir this slurry into the curry to thicken it.
2 minutes
8
Stir in the frozen peas and simmer uncovered for 3–5 minutes until the peas are heated through and the sauce reaches your desired consistency.
9
Taste the curry and adjust seasoning with additional curry powder or salt as needed before serving.