Madras root vegetable curry

Yield: 4 Servings

Measure Ingredient
½ teaspoon Black mustard seeds
4 tablespoons Ghee (Indian clarified butter available in Indian groceries)
2 Onions, finely chopped
8 Garlic cloves, minced
2 tablespoons Finely chopped ginger root
3 Green chiles, chopped
3 Parsnips, peeled and cut into 1/2x2-inch sticks, 1/4-inch thick
3 Carrots, peeled and cut into 1/2x2-inch sticks, 1/4-inch thick
3 Turnips, peeled and cut into 1/2x2-inch sticks, 1/4-inch thick
½ Rutabaga, peeled and cut into 1/2x2-inch sticks, 1/4-inch thick
1 tablespoon Coriander
1 tablespoon Garam masala (spice mixture in Indian groceries or make your own)
½ tablespoon Ground cumin
½ tablespoon Turmeric
½ tablespoon Cardamom
½ teaspoon Chili powder
½ teaspoon Fenugreek
1 cup Chicken stock
1 cup Canned crushed tomatoes
Salt
Cilantro leaves, for garnish

Heat ghee in a large skillet with cover or Dutch oven until very hot. Saute mustard seeds for about 5 seconds, until aromatic. Add onions, garlic, ginger root and chilies and saute for 5 minutes. Add root vegetables and saute 5 minutes. Remove pan from heat, stir in spices, chicken stock and tomatoes and lightly season with salt. Bring to a boil, then simmer, covered for 1½ hours. Serve over white or brown rice, garnished with fresh cilantro leaves.

>From Taste Show # 4713

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #532 by "Master Harper Gaellon" <gaellon@...> on Mar 21, 1997

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