Root Vegetables in a Coconut Curry Sauce
 
 
An easy recipe for Winter Root Vegetables in a Coconut Curry Sauce
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Ingredients
  • 4 Cups Root vegetables, peeled and cut into bite-size cubes (for this recipe I used 2 carrots, 2 turnips, 2 white beets, 1 large sweet potato)
  • 2 large handfuls of kale, remove center stalk and chop into small pieces
  • 1-2 handfuls of shredded red cabbage
  • 1 Large onion or (2) small onions
  • 2 cloves garlic, peeled and chopped
  • 2 Tablespoons coconut oil or olive oil
  • 2 Tablespoons curry powder (I used Spiced's Japanese Curry Powder)
  • 1 cup vegetable or chicken broth
  • 1 13.5 oz. can of organic coconut milk (do not use low fat and make sure label states can has BPA-free lining)
  • 2 Tablespoons soy or fish sauce, to taste
  • Sea salt and pepper to taste
Instructions
  1. Cut the onion in half vertically, peel and slice off the ends, place each half on the cutting board and cut each halve into four quarters. Separate the pieces.
  2. Melt or heat oil in a large stockpot.
  3. Add onion pieces and toss with the oil to coat. Cook over medium heat until the onion begins to soften, about 10 minutes. Add garlic and cook for 1 minute.
  4. Add curry powder and stir to combine. Cook over medium heat for about 2 minutes until the powder begins to stick to the pan.
  5. Add the broth, stir to combine.
  6. Add the coconut milk, increase heat to medium high and bring just to a boil.
  7. Once the mixture begins to bubble, add the root vegetables and kale, lower heat to a simmer (barely bubbles)
  8. Cover the pot and let vegetables simmer until softened. Check while cooking to make sure mixture does not come to a full boil as the coconut milk could separate. It should barely bubble when covered.
  9. Taste for seasoning and add salt, if necessary
  10. *Check your curry powder as some include salt.
  11. Serve over steamed basmati rice.
Notes
If desired, add shredded cooked chicken or canned chickpeas that have been drained and rinsed.
Shrimp or a sturdy fish cut into pieces can be added to the sauce for the last few minutes to cook through.
Apple pieces can be added to the root vegetables.
Cashews, dried coconut flakes and soaked raisins are other possible add-ins before serving.
Recipe by FamilyandForks at https://www.familyandforks.com/root-vegetables-coconut-curry-sauce/