Thai Roasted Root Vegetable Curry

I (loosely) based this off of the recipe from Appetite for Reduction by Isa Chandra Moskowitz, and it was so delicious and satisfying. I can’t wait to eat some of the leftovers for lunch tomorrow! Here is the recipe as I made it, not how it is listed in the book.

Serves 6

INGREDIENTS:

• 1/2 pound Turnips, peeled and cut into 3/4-inch chunks
• 1/2 pound (Purple) Carrots, peeled and cut into 3/4-inch chunks
• 1 pound Brussels sprouts, cut in half lengthwise
• 2 to 3 Tbsp. Red Curry Paste
• Small Red Onion, cut into thinly sliced half-moons

• 1 cup Baby Carrots, sliced in half diagonally
• 3 cups Small Diced Potatoes
• 1/2 tablespoon Dried Ginger
• 2 cloves Garlic, minced
• 3 cups Vegetable Broth
• 1 tablespoon Soy Sauce
• 3/4 cup Unsweetened Coconut Milk
• 2 tablespoons Fresh Lime Juice
• 1 tablespoon Agave Nectar
• 1 cup cilantro for garnish

PREPARATION:

1. First, let’s roast the veggies. Preheat oven to 425º. Line two baking sheets with parchment paper. Put turnip, carrots and Brussels sprouts in a single layer on the baking sheets and spray lightly with cooking spray. Roast for about 30 minutes, tossing once and spraying with a little more cooking spray. Turnip should be easily pierced with a fork. Remove from oven and set aside until ready to use.

2. Meanwhile, preheat a 4-quart pot over medium-high heat. Place 2 tablespoons of the curry paste in the pot and mix in the onions. Sauté for about 2 minutes. Use a splash of water if it seems to be sticking excessively. Add the garlic and ginger; sauté for another 2 minutes. Add the baby carrots, potato, vegetable broth, soy sauce; cover and bring to a slow rolling boil. Cook until potato is not just tender, but mushy, about 20 minutes. It should be mushy enough to thicken up the stew when mashed with a fork. Go ahead and lightly mash it.

3. Add coconut milk, lime juice and agave to the curry and mix. Taste for salt and spice (I added 1 Tbsp. Curry Powder). Add the roasted veggies and serve with chopped cilantro as garnish.