veg curry turnip/rutabaga, carrot, potato, cauliflower

[Guest guest]

Yet another version of Curry! Good!

Botttled sauce makes this easy to prepare, has coconut-milk comfort.

Aromatic. Full-flavored in 45 minutes. Keep the ingredients on hand.

60 minutes total time.

 

 

 

* Exported from MasterCook *

 

Vegetable Curry with Turnip, Carrot, Potato and Cauliflower

 

Recipe By :KP2003 Healthy Flavors

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian {Rated}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon grapeseed oil -- or canola

1 teaspoon unsalted butter -- or ghee

3/4 cup chopped sweet onion

salt and black pepper

3/4 cup cubed turnip -- 1/2-inch cubes

2 carrots -- cubed

3/4 cup cubed red potatoes

8 ounces cauliflower florets

15 ounces Patak's Korma (Coconut Curry Sauce) -- mild, see tips

1 cup water

2 tablespoons chopped fresh parsley

asafetida -- to taste

3 cups cooked rice

condiments -- (See directions)

 

1. Warm a 3 to 4 quart nonstick sauce pan over medium heat. Add the oil. When it

is warmed, add the butter. When butter melts, add the onion. Season with a pinch

each salt and pepper; cook, stirring occasionally for 5 minutes, or until

softened.

 

2. Add the turnip and carrots and stir to combine. Cook for 2 minutes. Add the

potatoes; stir to combine; cook for 1 to 2 minutes. Add the cauliflower, curry

sauce, water, parsley, and a pinch or two of asafetida (can substitute garlic

and/or onion powder). Bring the stew to a boil. Cover, reduce heat to low and

simmer for 40 to 45 minutes or until the vegetables are soft and the sauce

reduces. Yield 6 to7 cups.

 

Meanwhile cook the rice; dice the garnishes. Serve with hot rice; garnish with

plain yogurt, diced tomato, diced cucumber, and a chutney or relish.

 

Asafetida (also called hing) [ah-sah-FEH-teh-dah]

A flavoring obtained from a giant fennel-like plant that grows mainly in Iran

and India. It's used in many Indian dishes and can be found in powdered or lump

form in Indian markets. Used mostly as an aromatic and is usually warmed in oil

briefly before sauteing onions etc. Asafetida has a garlicky oniony smell and

should be used in very small quantities. Will color food the way turmeric does.

Long shelf life.

 

 

TIPS - For the curry sauce try Patak's Rich Creamy Coconut Cooking Sauce Korma

mild; or an equivalent amount of S & B Golden Curry, which is Japanese and makes a

very good vegetable curry. For the rice, try a 50:50 combination of Cal Rose

Medium grain and regular long-grain white rice.

 

2003-May: We used a sweet 'n' hot pepper and onion relish (Country Sides by Lost

Acres, Ripon, WI; currently sold thru Smuckers

http://onlinestore.smuckers.com/display_product.cfm?prod_id=344). To make your

own: http://www.bellaonline.com/articles/art2815.asp

 

S(Archive):

" http://home.earthlink.net/~kitpath/ 2003-05-22 "

Yield:

" 6 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 314 Calories; 13g Fat (38.5% calories

from fat); 5g Protein; 43g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol;

416mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : Patak's Korma Sauce makes this easy, aromatic, flavorful, comforting.

Always good. Keep the ingredients in the pantry to answer " what should I make

tonight? "

 

Nutr. Assoc. : 0 0 0 0 5368 0 4716 0 0 0 0 991 0 0