RCI-CR.001.0135.001

Root Vegetable Curry

Name: Root Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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)

Root Vegetable Curry from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

baby carrots
halved
½ lb
frozen peas
1 cup
all-purpose flour
2 tbsp
water
¼ cup
daikon
peeled and cut into 1-inch chunks
½ lb
olive or canola oil
1 tbsp
onion
chopped
1 medium
clove garlic
minced
1 large
curry powder or more to taste
2 tsp
vegetable broth
3 cups
turnips (about 6 small) or rutabaga
peeled and cut into 1-inch chunks
1 lb

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Root Vegetable Curry

Ingredients

Method

What Makes This Variant Distinct