Root Vegetable Curry

By KeyIngredient

To give this mild curry a more interesting look, spinach is added at the end for colour, not flavour. All vegetables except carrots should be diced the same size for even cooking. I prefer 1-inch (2.5-cm) pieces but they can be larger or smaller if you prefer. Adjust cooking time for the size you cut them. Carrots should be cut a little smaller than the rest of the vegetables since they take longer to cook. If you cannot find the curry spices you can use garam masala instead. Garam masala is a mix of sweet and hot spices that has more depth of flavour than curry powder. There are many types of chilies available. For Indian cooking I prefer the serrano when I want less heat or the Thai bird chilies when I want more. The heat is in the seeds. If you want less heat, remove seeds before using. If you want to add shrimps into this, add them raw, in step 4, 5 minutes before uncovering the vegetables. Serve over basmati rice.

Ingredients

• CURRY SPICES
• 2 tsp (10 mL) ground cumin
• 2 tsp (10 mL) ground coriander
• 1 tsp (5 mL) ground cardamom
• 1 tsp (5 mL) turmeric
• 1/2 tsp (2 mL) cayenne
• Pinch of ground cloves
• CURRY BASE
• 1/4 cup (60 mL) vegetable oil
• 2 cups (500 mL) chopped onions
• Salt to taste
• 1 tbsp (15 mL) chopped garlic
• 1 tbsp (15 mL) chopped ginger
• 1 red chili, seeded and chopped (about 1 tbsp/15 mL)
• 1-inch (2.5-cm) cinnamon stick
• VEGETABLES
• 2 cups (500 mL) peeled and diced squash
• 2 cups (500 mL) peeled and diced
• Jerusalem artichokes
• 2 cups (500 mL) peeled and diced carrots
• 2 cups (500 mL) peeled and diced parsnips
• 1 can (400 mL) coconut milk
• 1/2 cup (125 mL) canned tomatoes with some juice, crushed
• 3 cups (750 mL) packed baby spinach
• 1 tbsp (15 mL) lemon juice

Preparation

Step 1

1 Combine cumin, coriander, cardamom, turmeric, cayenne and cloves in a small bowl.

2 Heat oil in large saucepan or skillet over medium-low heat. Add onions and salt, and sauté for 10 minutes or until very soft but not browned. Add garlic, ginger and chili and sauté for 2 more minutes. Stir in spice mixture and cinnamon stick, and cook for 1 to 2 minutes or until fragrant.

3 Raise heat to medium and add squash, artichokes, carrots and parsnips. Toss with spiced onions. Sauté for a minute, then cover pan and continue to cook until vegetables soften slightly, about 10 minutes. Shake the pan occasionally.

4 Add coconut milk and canned tomatoes. Bring to boil, boil for a minute then cover and simmer for 10 to 15 minutes or until sauce is thickened and vegetables are soft. Add spinach and simmer, uncovered, until just wilted. Remove cinnamon stick. Season with lemon juice and more salt and pepper if needed.




Serves 4