With the price of unseasonal vegetables rising, why not use those inexpensive root vegetables in a tasty curry! With a bit of luck I will always have some in the house and with an onion, some fresh garlic, grated turmeric and ginger, this makes a very quick and easy dinner that everyone loves for its sweetness.
3 or so cloves garlic, chopped finely
2 small onions, chopped
1 inch of fresh ginger, grated
1 inch of fresh turmeric, grated (or 1 tsp dried)
1 tsp ground cumin (or more to taste)
1 tsp ground coriander (or more to taste)
a few pounds of root veg like carrots, parsnips, sweet potatoes, turnips, etc. chopped in one inch pieces
1 tin coconut milk
1 liter (or more) good quality vegetable stock
salt and pepper to taste
coconut oil for frying
Sautee the onions and garlic in coconut oil. Add the grated ginger and turmeric plus the other spices. Add the vegetables and sautee for a few minutes. Add your stock and let simmer til the vegetables are soft. Then add your coconut milk and adjust your seasoning. Just before serving, add the chopped fresh coriander. Serve over rice.