Root Veggie Recipe

 Curried Root Vegetables

Prep time: 26 minutes
Cooking time: 28 minutes
Serves 4 to 6
Serve with steamed basmati rice.

• ½ pound taro
• ½ pound carrots
• ½ pound parsnips
• 1 tablespoon vegetable oil
• 1 1-inch piece fresh ginger, peeled and thinly sliced
• 2 cloves garlic, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 4 cardamom pods, crushed
• ½ teaspoon ground cinnamon
• ½ teaspoon red chili powder
• ½ teaspoon paprika
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon turmeric
• 2 tomatoes, peeled, seeded and finely chopped, fresh or canned
• ½ jalapeño pepper, halved lengthwise
• ¾ cup coconut milk
• Cilantro sprigs
1. Peel taro, and cut into large chunks. Simmer in boiling salted water until almost tender, 10 to 12 minutes. Drain, cool, and cut into 1-inch cubes. Peel the carrots and parsnips; cut into 1-inch cubes.
2. Heat the oil in a large soup pot over low heat. Add the ginger and garlic. Cook, stirring constantly, 1 minute. Add the taro, coriander, cumin, salt, cardamom, cinnamon, red chili powder, paprika, pepper, turmeric, tomatoes, jalapeño, coconut milk and 1 cup water. Cover, and simmer until the taro is tender, about 4 minutes. Add the parsnips and carrots; simmer until cooked, 10 to 12 minutes. Remove cover, and continue to simmer until the sauce has thickened slightly, 2 to 3 minutes. Place in a bowl, and garnish with the cilantro sprigs.