Friday, November 14, 2008

Autumn Root Vegetable Curry

My husband and I trekked  over to Ikea two Sundays ago to buy a computer chair to replace his that broke. And on the way there we saw all of the pretty leaves changing color. I love all of the colors in this dish- it reminds me of fall.  The smokiness of the curry and the creaminess of the coconut milk make this dish a keeper. Add a little cayenne and it will blow your socks off. Umm I want some right now! So here's how you make it:

1 large sweet potato
3 large carrots
2 large potatoes
1/2 med. butternut squash
2 ribs celery
3 cloves garlic
1/2 red pepper
1 large onion
10 button mushrooms
1 can coconut milk
1 bunch scallions
2 tbsp. curry powder
1 tsp. paprika
2 tsp. dried thyme
1 tbsp. tomato paste
2 cups chicken stock
1 can chick peas- drained and rinsed
Salt and pepper to taste

Chop the garlic, onions, and red pepper and saute in a pot with olive oil. Once the veggies are tender, add the coconut milk, chicken stock, sweet potato, potato, carrots, butternut squash, curry powder, paprika--- everything except the button mushrooms and scallions. Let the potato, carrots, and other veggies cook until fork tender and add the sliced mushrooms and scallions. Serve over Basmati rice or crusty bread drizzled with olive oil. YUM!


Marilyn said...

Hi Rox,
Very yummy and very pretty presentation.
I am new to curry. Usually, I am not an adventurous cooker and eater.
But lately I am trying new spices and recipes from my neighhood Asian markets, nothing too spicy, we like savory and flavorful food but not spicy hot.
I am planning a new recipe for next week.

Ana said...

Muy sabroso este plato, con esas patatitas y esos champiƱone...Exquisito, and very pretty presentation. Besos.

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