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Root Vegetable Curry with Almonds

Preparation Time: 20 minutes

Cooking Time: 45-50 minutes

Serves: 4


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

cup water

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.

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