Madras root vegetable curry
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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