Root Veg Curry

Continuing the recent theme of cooking with autumn vegetables, this dish brings together a variety of seasonal root veg in a subtle yet spicy curry that is suitable for both vegetarians and vegans. My meal, shown in the photo, used celeriac, mooli (or white radish), kohl rabi, carrot and parsnip, though other veg are available!

Servings

This will make enough to serve four.

Timings

10 mins to peel and chop the root veg, and 30 mins to roast. The rest of the prep can be done while the veg is roasting. Allow 10 mins more to combine and finalise.

You Will Need

a baking tray full of root vegetables, peeled and chopped into chunks. I used celeriac, mooli (white radish), kohl rabi, carrot and parsnip
oil to drizzle
1 medium onion
1 garlic clove, crushed
1 fresh chilli, or 1 tsp chilli powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp nigella seeds
500g passata
bunch of fresh coriander
400ml can of coconut milk
rice to serve

Method

Drizzle oil over the tray of chunked root veg and roast in the oven at 180C for 30 mins.
While the veg is roasting, heat some oil in a saucepan and toss in the garlic and spices until sizzling. Then add in the onion.
After a few minutes, add in the passata, Hold the bunch of coriander over the pan and, with scissors, cut in a generous amount.
Let the passata and coriander cook for a few minutes.
Add in the coconut milk and stir to combine. Cook for a further 5 – 10 mins. It will reduce slightly to give a thick, spicy sauce.
When the root veg is roasted, scrape it into the saucepan and stir in.
Serve with boiled rice.

Customise it!

Lots of scope to vary the veg. Butternut and other squash will work well in the roasting tray, also some chestnut mushrooms or peppers. Adjust the strength of the chilli and spices to suit your taste.

For musical choice, I have gone for a favourite track of mine, which also serves as an homage to the good people at our local community farm who harvest these lovely root vegetables from the soil – Can You Dig It by The Mock Turtles.