Root Vegetable Coconut Curry – We Heart Local BC

Events for November 2022

Root Vegetable Coconut Curry

Recipe and photo courtesy of BCfresh
Sweet and earthy root vegetables make for a tasty Thai-style curry. Serve as a main or side dish.

Ingredients

  • 3 BCfresh parsnips, peeled
  • 3 BCfresh carrots, peeled
  • 1 BCfresh rutabaga, peeled
  • 2 tbsp (30 mL) canola oil
  • 1 onion, chopped
  • 4 tsp (20 mL) minced fresh gingerroot
  • 3 cloves garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3 tbsp (45 mL) mild, medium or hot red curry paste
  • 1 can (400 mL) coconut milk
  • 3 tbsp (45 mL) lime juice
  • 1 tbsp (15 mL) soy saucer
  • 1 tbsp (15 mL) fish sauce
  • 1/2 tsp (2 mL) brown sugar
  • 1 1/4 cups (300 mL) jasmine rice, cooked according to package directions
  • 1/4 cup (60 mL) chopped fresh cilantro

 

Instructions

  1. Cut parsnips and carrots in half lengthwise. Slice diagonally into 2-inch (5 cm) chunks. Cut rutabaga into 1-inch (2.5 cm) chunks.
  2. Heat oil in large high-sided skillet or Dutch oven set over medium-high heat; cook parsnips, carrots, rutabaga, onion, ginger, garlic, salt and pepper, stirring often, for about 5 minutes or until onion starts to soften. Stir in curry paste; cook, stirring often, for about 2 minutes or until fragrant.
  3. Stir in coconut milk, 1 cup (250 mL) water, lime juice, soy sauce, fish sauce and brown sugar; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 12 to 15 minutes or until vegetables are tender. Serve over rice and garnish with cilantro.

 

Tips:

  • Garnish with 1/4 cup (60 mL) finely chopped toasted peanuts if desired.
  • For a nut-free option, substitute 2 tbsp (30 mL) toasted sesame seeds or 2 tbsp (30 mL) flax seeds, or stir in 1 tbsp (15 mL) nut-free soy butter.
  • Garnish with 1 to 2 chopped fresh Thai chilies for a spicy finish.

 

For more recipes, visit www.bcfresh.ca

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