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Roots Manoeuvre Curry
Shift those roots with this easy, anything goes number. Try 3 or 4 roots: beetroot, swede, parsnips, Jerusalem artichokes, celeriac, carrots, and any other veg you fancy throwing into the mix.
3 comments
Ingredients
- A good few splashes of oil
- 6 large handfuls of peeled and diced (3-4cm) root veg
- 2 heaped tsp cumin seeds
- 2 heaped tsp coriander seeds
- 1 heaped tsp fennel seeds
- 2 tsp ground turmeric
- 1 large onion, roughly chopped
- 4 large garlic cloves, roughly chopped
- 1 green chilli, roughly chopped (use less for less heat)
- 1 thumb-sized piece of fresh ginger, roughly chopped
- 1 tin of chopped tomatoes
- 1 tin of coconut milk
- 2 cinnamon sticks
- A handful of fresh coriander
- 1 lime
- Sea salt and freshly ground black pepper
Method
1. Preheat the oven to 200°C/Gas 6. Pop one large or two small roasting tins in the oven to heat up; roots need room to crisp.
2. Toss chopped roots into a bowl. Coat with oil, season. When the pans are hot, add the veg. Shake to distribute evenly. Roast for 45 mins.
3. Toast the cumin, coriander and fennel seeds in a dry frying pan for a min or two, until fragrant. Grind to a rough powder. Mix in the turmeric. Set aside.
4. Put the onion, garlic, chilli and ginger in a blender. Purée.
5. Over medium-low temp, heat a splash of oil in a pan and fold in the spices. Fry for a min. Add the paste. Stir frequently for about 5 mins, until the paste is soft, fragrant and reduced in volume. Add more oil, if needed
6. Stir in the tomatoes and coconut milk. Add the cinnamon. Simmer, stir constantly. Season. Pour the sauce over the roasting veg.
7. Bake uncovered for 20 mins, till the roots are tender and the sauce thickened. At this stage, you could add any softer veg, like Romanesco cauilflower.
8. Finish with lime juice and fresh coriander leaves. Gorgeous with basmati rice, a dollop of yogurt, and toasted cashews.
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(£3.00 per 100g)
Available from 21st JulyVarieties and colours will vary -
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Jeff
This has been a favourite of mine for quite a few years. It's a reliable recipe and versatile as you can use all kinds of different veg to get tasty and nutritious results. Just don't over-roast - too much softness and too much caramelisation will spoil it!
Roasting the veg before adding to the curry makes this recipe really delicious. I did find it quite rich and next time I will add an extra tin of tomatoes to offset the richness of the coconut milk - but that’s a personal thing. Really tasty meal and I would highly recommend it.
LJR
Honestly, one of the tastiest curries ever. Don't be put off by the long list of ingredients - this is so easy to make, and is great for using up loads of different vegetables. I've made it so many times and each one is different. Sometimes I add chicken too. Great for making sure little ones get plenty of nutrients too. One of my favourite Abel & Cole recipes.
Fran
Trinity_303
Mrs Tiggywinkle