Root vegetable curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive or canola oil |
| 1 | medium | Onion; chopped |
| 1 | large | Garlic clove; minced |
| 2 | teaspoons | Curry powder; or more, to taste |
| 3 | cups | Vegetable broth |
| 1 | pounds | Turnips; (about 6 small) or rutabaga |
| Peeled and cut into 1-inch chunks | ||
| ½ | pounds | Daikon |
| Peeled and cut into 1-inch chunks | ||
| ½ | pounds | Baby carrots; halved |
| 1 | cup | Frozen peas |
| 2 | tablespoons | All-purpose flour |
| ¼ | cup | Water |
Directions
6 SERVINGS DAIRY-FREE
This spicy curry is wonderful served over couscous and garnished with a dollop of sweet mango chutney. When buying curry powder, look for brands that contain the largest number of spices in the blend-16 is not unusual.
The fewer the spices, the less flavorful the curry.
IN LARGE SAUCEPAN, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add curry powder and stir until powder is heated and aromatic but nor browned. Add broth and vegetables. Increase heat and bring mixture to a boil. Reduce heat and simmer, covered, 45 minutes.
In small cup, whisk flour into water until smooth. Add to curry, stirring constantly, until mixture thickens, about 4 minutes. Serve hot.
PER SERVING: 113 CAL.; 3G PROT.; 4G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0 CHOL.; 548MG SOD.; 4G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 54 Converted by MM_Buster v2.0l.
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