Roasted Root Veggie Curry / Sweet Potato, Potato and Parsnip
Hey there,
I am an avid lover of the Indian cuisine. I have never actually been to India and have probably never tasted authentic Indian food, however, I’ve eaten at a bunch of Indian restaurants all over the world. Also I have done loads of research about the spices and ingredients used in Indian cooking and with all that in mind I’ve created my own kind of Indian cuisine.
My love for Indian food..
The other day I was really craving curry so I decided I had to also make a curry for my February recipe series. As all of the veggies that are currently in season are root veggies I settled for a root veggie curry. However, root veggies tend to get super mushy if you cook them to long and I feel like curries need to cook for quite a while to develop the necessary depth of flavour. Hence I decided that I could actually prepare the curry sauce and the veggies in two different steps. I went ahead and cooked the sauce and roasted the veggies and the end result is an incredibly creamy coconut based curry with roasted root veggies that are still slightly crunchy on the outside but soft and tender on the inside.
The best curry I have made!
I actually even made this curry again only five days later as it was so good. And trust me it hardly ever happens that I make a recipe twice so this must be good. The second time I made this I was cooking for two friends and they also loved it. I guess by now you should be convinced that my roasted root veggie curry is indeed amazing, so go off, start cooking, now!
Roasted Root Veggie Curry / Sweet Potato, Potato and Parsnip
Roasted Root Veggie Curry / Sweet Potato, Potato and Parsnip
Roasted Root Veggie Curry / Sweet Potato, Potato and Parsnip
Roasted Root Veggie Curry / Sweet Potato, Potato and Parsnip
- For the curry sauce:
- 1 tsp cumin seeds
- 1 tsp fenugreek
- 1 tsp dried curry leaves
- 5 cardamom pods
- 1 dash cinnamon
- 2 yellow onion, finely chopped
- 1 garlic clove, finely chopped
- 1 small knob of ginger, finely chopped
- ½ tsp turmeric
- 200ml coconut milk
- 200ml water
- ½ lemon, juice
- 1 tbs tomato puree
- coconut oil
- Vegetables:
- 2 potatoes (200g)
- 1 small sweet potato (200g)
- 1 parsnip( 200g)
- 1 tbs coconut oil, melted
- 1 tsp curry powder
- 1 tsp salt
- For serving:
- fresh coriander, chopped
- 1 tbs roasted almonds, roughly chopped
- Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes.
- Heat up some coconut oil in a pan and toast the spices on medium until fragrant. Add onion, garlic and ginger and sauté until the onion has gone translucent. Pour in the coconut milk, water, tomato puree, lemon juice and season with salt. Let the mixture come to a bubble, cover with a lid, turn down to low and let it cook for 15 minutes, by then the veggies will have finished baking.
- When the veggies have finished baking add them to the finished curry sauce and finish. Garnish with toasted almonds and coriander. Serve with rice or daal. There’s a delicious pumpkin daal in my book if you are looking for one.
Roasted Root Veggie Curry / Sweet Potato, Potato and Turnip
Bisous,
Curry has to be my all-time favorite food! It’s just so versatile, warming, hearty, and delicious. Roasted veggies and sweet potatoes always make the curry taste even better!