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Root Vegetable Curry
From Statesboro Market2Go
<p>A vegan curry that’s made with several locally grown vegetables and flavored with fresh basil! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: theroastedroot.net (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
2 tablespoons
Oil
1
Yellow onion (chopped)
1 medium sized
Sweet potato (chopped into 1-inch pieces)
1
Turnip (chopped into 1-inch pieces)
1
Parsnip (chopped into 1-inch pieces)
1 teaspoon
Cumin seeds
1 teaspoon
Turmeric
1 teaspoon
Coriander
2 teaspoons
Garlic powder
1/4 teaspoons
Red pepper flakes (optional)
Salt to taste
1 can
Coconut milk (divided)
1 bunch
Fresh basil leaves (chopped)
1 1/2 tablespoons
Grated fresh ginger
Rice for serving
Step by Step Instructions
- Saute the onion, ginger, and cumin seeds in oil in a wok or large skillet for 3 minutes.
- Add the sweet potato, turnip, parsnip, turmeric, coriander, garlic powder, red pepper flakes, and salt. Cook for 8 minutes, then add 1/4 cup of coconut milk.
- Let the coconut milk evaporate, then add another 1/4 cup of it and let cook for 5 minutes. Add another 1/4 cup and saute the vegetables until they are slightly softened.
- Add the remaining coconut milk, stir it in well, and let the mixture come to a gentle boil to thicken, then serve with rice, garnished with chopped fresh basil leaves.