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The Boston Globe

Food & dining

Curried veggies one night, veggie salad the next

The best way to prepare root vegetables — and to warm the house — is to roast them together. A long, slow stay in the oven gives the roots delicious caramelized edges. To ensure even cooking times and a pretty finished platter, cut each vegetable differently, into slices, sticks, wedges, and planks. Stir together a simple curry and spoon your veggie supper over brown rice.

Monday’s meal comes together in a jiffy. Gently saute shallots, garlic, and chilies in flavor-packed peanut oil. Spend a few minutes wilting kale, and toss everything together with leftover rice and roasted vegetables. Brighten the plate and your palate with a heavy dose of lime and cilantro.

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