Root Vegetable Curry

Name: Root Vegetable Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil; 1 yellow onion; 1-1/2 tablespoons grated fresh ginger; 1 medium-sized sweet potato; 1 turnip; 1 parsnip; 1 teaspoon cumin seeds; 1 teaspoon Turmeric; 1 teaspoon Coriander; 2 teaspoons garlic powder; ¼ teaspoon red pepper flakes; 1 teaspoon salt or to taste; 1 full-fat canned coconut milk*; 1 Bunch fresh basil leaves

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 servings
Calories
431 kcal
Course
Main Course
Cuisine
Thai

Root Vegetable Curry

Tyler Espinosa

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Vegetarian yellow root vegetable curry made with coconut milk curry sauce, served on top of brown rice. An incredibly healthy and easy meal!

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Ingredients

Servings

2 tablespoons coconut oil or oil of choice
1 yellow onion chopped
1-1/2 tablespoons grated fresh ginger
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
¼ teaspoon red pepper flakes optional
1 teaspoon salt or to taste
1 full-fat canned coconut milk* full-fat
1 Bunch fresh basil leaves chopped

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Instructions

In a wok or large skillet, sauté onion, ginger and cumin seeds in the coconut oil over medium heat until the onion is softened and beginning to turn translucent, about 3 minutes.
Add all spices and root veggies and sauté about 8 minutes before adding ¼ cup of the coconut milk. Continue cooking a couple of minutes, allowing the coconut milk to evaporate, then add an additional ¼ cup of the coconut milk. Continue to cook about 5 minutes.
Add another ¼ cup of the coconut milk – by now the root veggies should be softening up. Test the sweet potato by biting into it. If it’s still not cooked all the way, continue sautéing. Cook until the sweet potato is soft, but slightly al dente in the middle (avoid cooking the vegetables to the point that they turn mushy).
Once the vegetables are finished cooking, add the remaining coconut milk.
Stir to incorporate the coconut milk. Allow it to come to a gentle boil and cook a few more minutes, allowing it to thicken slightly.