Difference between revisions of "Root Vegetable Curry"
RealRecipes (talk | contribs) m (Text replace - "]] ==References== <references/>" to "]]") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 14: | Line 14: | ||
* 1 lb [[turnips]] (about 6 small) or [[rutabaga]], peeled and cut into 1-inch chunks | * 1 lb [[turnips]] (about 6 small) or [[rutabaga]], peeled and cut into 1-inch chunks | ||
| − | == | + | == Procedures == |
# In large saucepan, heat [[oil]] over medium heat. | # In large saucepan, heat [[oil]] over medium heat. | ||
# Add [[onion]] and [[garlic]] and cook, stirring often, until [[onion]] is soft, about 5 minutes. | # Add [[onion]] and [[garlic]] and cook, stirring often, until [[onion]] is soft, about 5 minutes. | ||
Latest revision as of 18:56, 26 June 2012
Ingredients
- ½ lb baby carrots, halved
- 1 cup frozen peas
- 2 tbsp all-purpose flour
- ¼ cup water
- ½ lb daikon, peeled and cut into 1-inch chunks
- 1 tbsp olive or canola oil
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 2 tsp curry powder or more to taste
- 3 cups vegetable broth
- 1 lb turnips (about 6 small) or rutabaga, peeled and cut into 1-inch chunks
Procedures
- In large saucepan, heat oil over medium heat.
- Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
- Add curry powder and stir until powder is heated and aromatic but not browned.
- Add broth and vegetables.
- Increase heat and bring mixture to a boil.
- Reduce heat and simmer, covered, 45 minutes.
- In small cup, whisk flour into water until smooth.
- Add to curry, stirring constantly, until mixture thickens, about 4 minutes.
- Serve hot.
