Root Vegetable Curry with Almonds
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
4 TBSP Olive Oil
1/2 TSP cumin seeds
1/2 TSP coriander seeds
1 onion chopped
1 garlic clove sliced
1 small piece of fresh ginger, about the size of clove of garlic, peeled and finely grated
1 TBSP Garam Masala, OR Mardras mixture, OR yellow curry
8-12 Turnips, cut in half
4 small carrots, cut in half
4 small potatoes, cut in half
1 TBSP ground Almonds
Scant 1 cup coconut milk
salt & pepper to taste
6 fresh cilantro sprigs, leaves only, garnish.
6 fresh parsley sprigs, leaves only, garnish.
2 cups cooked popcorn rice, to serve.
Heat olive oil in skillet over medium heat, add cumin and coriander seeds. Cook until they begin to pop.
Add the onion & cook for 5-10 minutes or until golden brown.
Add garlic & ginger to the mix, then add the ground spices and combine thoroughly.
Next add the vegetables & mix well.
Reduce the heat & add the ground almonds, coconut milk, and water.
Add salt & pepper to taste.
Cover & let cook over low heat for 30-40 minutes, or until vegetables are soft.
Garnish with cilantro & parsley & serve with basmati rice.
* recipe modified to fit the contents of the weekly box.