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The Boston Globe

Food & dining

Recipe for Root vegetable curry with brown rice

Serves 4 with leftovers

1 large celery root, peeled and cut into thin planks (about ¾ inch wide)
2 large parsnips, thinly sliced on the diagonal
6 large carrots, cut into 3-inch sticks
3 small turnips, cut into wedges
1 large rutabaga, cut into ½-inch dice
8 small red potatoes, cut into wedges
2 large onions, 1 cut into thick rings, 1 chopped
4 cloves garlic, peeled
¼ cup vegetable oil
Salt and pepper, to taste
4 cups water
2 cups long-grain brown rice
2 tablespoons butter
1 piece (1 inch) fresh ginger, finely chopped
1 small chili pepper, cored and finely chopped
2 teaspoons mustard seed
1 tablespoon curry powder
1 teaspoon ground cardamom
1 can (13.5 ounces) coconut milk
1 tablespoon white wine vinegar
½ bunch fresh cilantro, stemmed and chopped
cup roasted cashews, chopped

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