Thai Roasted Root Vegetable Curry | CUESA

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Thai Roasted Root Vegetable Curry

Source:

Isa Chandra Moskowitz Author of Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes (Da Capo Lifelong Books, 2010)

Ever wonder what Thanksgiving at a Thai restaurant might taste like? Earthy, roasted root veggies and Brussels sprouts join forces with aromatic and sweet coconut Thai curry, in an unexpected flavor combination that ends up making so much sense!

Serves 6

INGREDIENTS:

1 pound rutabaga, peeled and cut into ¾-inch chunks
1 pound parsnip, peeled and cut into ¾-inch chunks
1 pound Brussels sprouts, cut in half lengthwise
Cooking spray
2 to 3 tablespoons green curry paste
Small red onion, in thinly sliced half moons
1 cup baby carrots, sliced in half diagonally
1 cup sweet potato, peeled and chopped into chunks
1 tablespoon ginger, minced
2 cloves garlic, minced
3 cups vegetable broth
2 tablespoons soy sauce
½ teaspoon salt
¾ cup light coconut milk
2 tablespoons fresh lime juice
1 tablespoon light 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 rutabaga, parsnip 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. Rutabaga should be easily pierced with a fork. Remove from oven and set aside until ready to use.

2.  Meanwhile, prepare the curry. Preheat a 4-quart pot over medium-high heat. Add 2 tablespoons of curry paste 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 carrots, sweet potato, broth, soy sauce and salt; cover and bring to a slow rolling boil. Cook until sweet 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. You may want to add up to another tablespoon of curry paste, depending on the strength of the brand you used.
Add the roasted veggies and serve with chopped cilantro as garnish.

Note:  This recipe is gluten free (if using gluten free curry paste and soy sauce)

 

 

 

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