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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

Author: Julia
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Ingredients

  • 2 tablespoons coconut oil or oil of choice
  • 1 yellow onion chopped
  • 1-1/2 tablespoons grated fresh ginger
  • 1 pieces medium-sized sweet potato chopped (peel on) into ½”
  • 1 pieces turnip chopped (peel on) into ½”
  • 1 pieces parsnip peeled and chopped into ½”
  • 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
  • leaves Bunch fresh basil 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.

Recipe Notes

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

Thai Vegetable Curry

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Carole

Thursday 2nd of May 2013

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

Kari@Loaves n Dishes

Thursday 17th of January 2013

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.

Julia

Thursday 17th of January 2013

haha! That's what I do most of the time...or straighten it to smithereens :) Glad you like the recipe!

Stephanie @ Girl Versus Dough

Friday 11th of January 2013

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

Monet

Friday 11th of January 2013

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!

Min

Thursday 10th of January 2013

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!

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