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 |
| ⅓ | cup roasted cashews, chopped |
Comments