Thai Root Vegetable Curry

Thai Vegetable Curry

There’s this idea I’ve been tinkering around with and it’s going to require your full cooperation. It involves us all ringing out our energy like a kitchen towel and rocking down to Electric Avenue. We’ll let our hair down in full frizz and allow our inner Tori Amos to sing because there’s no day but today.

Before we get too out of control, we’ll pack provisions in our over-sized satchels because there will be no rocking the Electric Avenue on a hungry tummy.  There’s never-ending Root Vegetable Curry in my fantastical Tupperware-filled satchel and I’m sharing.  This is considerate of me given the fact that I can be very food aggressive when it comes to curry.

Thai food is romantic. If I were single and I really wanted to impress a gent, I’d make him this curry and throw in some animal protein for good measure. I would likely talk about world politics or Jack London, because these are impressive topics, while sipping on an unaffordable glass of wine. But since I’m un-single and have already impressed the ol’ boyfriend into oblivion (bahahahaha!) I made this recipe as you see it here, sans animal protein, and took the whole lot of it to work. Girl’s gotta have brain food while she calculates things and shuffles paperwork around.

If you want insane in the membrane, here she be. This is a knock you on your knickers delicioso meal with everything you need for giving Electric Ave. hell. If you want romance on your plate, see my root vegetable curry and either call or raise me some animal protein. Gotta get that.

Root Vegetable Curry

Root Vegetable Curry

Ingredients

  • 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 (peel on) into ½” pieces
  • 1 turnip, chopped (peel on) into ½” pieces
  • 1 parsnip, peeled and chopped into ½” 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 can coconut milk (full-fat)
  • Bunch fresh basil leaves, chopped

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. Once the vegetables are finished cooking, add the remaining coconut milk.
  5. 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.

Notes

Add a chopped chicken breast and/or shrimp for added protein.

http://www.theroastedroot.net/root-vegetable-curry/

Thai Vegetable Curry

Comments

  1. Mmmmm….curry is total comfort food for me! I didn’t even try it until about 2 years ago – I was nervous about the spice level. But it is a warm, comforting food for sure!

    • My family prefers spice to be on the more mild level, too. I kept this particular recipe very mild but the heat level can easily be adjusted up with a thai chili or two ;) Let me know if you try it!

  2. mmmmm roots! My fave! We’ve been making a lot of curries lately. Every time we go home to Texas, I stock up on coconut milk at Trader Joe’s. I must have a case in my pantry! Off to cook!

    • Great minds think alike! I think it’s a wonderful idea to always have coconut milk around because it’s so versatile and tasty! Also my preferred milk over dairy when I’m trying to keep my food intake clean ;)

  3. Ooh, this looks wonderful, and perfect for all those root veggies this time of year. I’ll be trying it out for sure! I love your determination to eat clean in the new year… I’m having a harder time putting my sweet tooth to rest after it got such a workout over the holidays!

  4. I love Thai food. Obsessed with Thai food. This looks good and super healthy!

  5. This looks fabulous! I love roots and curry flavors together! I’m definitely going to make this! Thanks for the recipe!

  6. A lovely combo of veggies used and a flavor packed curry..Looks very yummy..

  7. Haha! You’re so funny and adorable! ..no day but today..makes me think of Rent! Boy, I love that broadway musical! I love root vegetables and you’re right, Thai food IS romantic and exotic ;). When the hubby and I were first dating, I tried to swoon him with various meat dishes but now that he’s mine, I’m trying hard to cut back on his animal protein intake. I’m sure he understands ;). This is a lovely recipe!

  8. I agree! Thai food is super romantic. And this curry looks heavenly. Such a nice switch from our normal dinner fare. Thank you for sharing this! I hope you have a wonderful weekend. Stay warm!

  9. Your enthusiasm for this curry is contagious! Definitely craving this dish like no one’s bizniz now. :)

  10. I’ m with you on the curry and root veggies; but I will not let my hair down in full frizz, no I will put my frizzy hair in a pony tail or a bun and try to deny its frizziness.

  11. Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about parsnip and pumpkin? This is the link . I do hope to see you there. Cheers

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