Roasted Root Vegetables in Fall Curry

5 Oct

Usually I try to hold out one week more before calling it quits on summer, but even I have to face facts when it’s already dark out by 7:15pm. Today’s recipe is a perfect entrance into autumn, and you won’t waste any of summer’s last precious light making it– it’s as easy as chop, roast, sauce. Oh, and it comes to us from the good folks behind the Whole 30, so it’s vegan, gluten free, sugar free, full of healthy fat, and just all around awesome.

That’s all I have to say about that– one of these days I’ll miss summer enough to recap our trips to Athens, Prague, New Orleans, Charleston, and WVa.  For today, just enjoy the curried veggies!

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Roasted Root Vegetables in Fall Curry

Ingredients

  • 4 TBS olive oil
  • 1 cup potatoes (sweet or regular), peeled and chopped
  • 1 c rutabagas, peeled and chopped
  • 3/4 c turnips, peeled and chopped
  • 3/4 c parsnips, peeled and chopped
  • 3/4 c carrots, peeled and chopped
  • 1 TBS olive oil
  • 1/2 onion, diced
  • 1.5 tsp ginger, grated or diced
  • 1 clove garlic, grated or diced
  • 2-3 tsp curry powder, to taste
  • 500 mL full fat coconut milk
  • zest and juice of 1 lime
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Assembly

  1. Preheat oven to 400F. Toss vegetables in 4 TBS olive oil. Spread oil-covered veggies in a single layer, using one or two cookie sheets as needed. Roast for 30-40 minutes, or until veggies are tender and lightly browned.
  2. While they roast, put remaining 1 TBS olive oil in saute pan over med-high heat on stove. Add onion and garlic and cook until fragrant, 2-3 minutes. Add the ginger and cook for another minute. Add curry powder, stir well, then add coconut milk. Reduce the mixture to simmer for 8-10 minutes (do not boil). Once nice and thick, remove from heat and season with lime zest and juice.
  3. Top the veggies with the curry sauce and enjoy!

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