Roasted Root Veggie Curry / Sweet Potato, Potato and Turnip
Author: 
Recipe type: dinner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe by at https://fannythefoodie.com/de/2018/02/15/roasted-root-veggie-curry-sweet-potato-potato-and-turnip/