Vegan Root Vegetable Curry
A vegan root vegetable curry recipe that highlights a flavourful collection of spices.
Ingredients
- 2 tbsp avocado oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground fennel seed
- 1 tsp flaked sea salt
- 1 sweet potato peeled and cut into ¾-inch cubes
- 300 g beets peeled and cut into ¾-inch cubes
- 200 g parsnips peeled and cut into ¾-inch cubes
Curry
- 2 tbsp coconut oil
- 1½ tsp cumin seeds
- 2 green cardamom pods
- 3 cloves garlic crushed
- 1½ inch piece fresh ginger grated
- 1-2 red finger chilies seeded and thinly sliced
- 1 onion thinly sliced
- 3 tomatoes finely chopped
- 2 tsp garam masala
- 1 tsp ground coriander
- ½ tsp chili powder
- ½ tsp turmeric
- ¼ tsp dried mango powder optional
- 1 tsp flaked sea salt
- 1 cup coconut milk
- ¼ cup water
To serve
- tzatziki
- cilantro leaves
- lemon wedges
Instructions
- Preheat oven to 400°F; line large baking sheet with parchment paper.
- In large bowl, stir together avocado oil, cumin, coriander, fennel and salt; add sweet potato, beets and parsnips, and toss to coat. Spread on prepared pan, and roast for 20 minutes.
Curry
- Meanwhile, heat coconut oil in large skillet over medium heat; add cumin and cardamom pods and fry until fragrant, about 2 minutes. Add garlic, ginger and red finger chilies and cook, stirring, for 2 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Add tomatoes and cook 2 minutes; sprinkle in garam masala, coriander, chili powder, turmeric, mango powder (if using) and sea salt; stir to combine.
- Stir in coconut milk and water; simmer for 10 minutes. Scrape in the root vegetables and cook, stirring, for 5 minutes.
- Serve with flatbread, tzatziki, cilantro leaves and lemon wedges.