Food & dining

Recipe for Root vegetable curry with brown rice

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

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

1. Set the oven at 400 degrees. Have on hand 2 rimmed baking sheets.

2. In a large bowl, toss celery root, parsnips, carrots, turnips, rutabaga, potatoes, onion rings, garlic, oil, salt, and pepper. Spread the vegetables on the baking sheets and roast for 1 hour 15 minutes or until they are tender, rotating the pans from top to bottom halfway through cooking. Discard the garlic. Reserve 2 cups vegetables for the rice salad.

3. In a large flameproof casserole, combine water and salt. Bring to a boil, add the rice, lower the heat, cover, and simmer for 40 minutes. Reserve 4 cups for the rice salad.


4. In a large skillet over medium-high heat, melt the butter. Cook the chopped onion, ginger, and chili, stirring often, for 8 minutes or until softened. Add mustard seed and cook, stirring, for 1 minute. Add curry powder and cardamom and cook 1 minute more. Add coconut milk and vinegar. Bring to a boil, lower the heat, and simmer for 5 minutes or until thickened.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

5. Stir in roasted vegetables and cook, stirring, until the mixture returns to a boil. Taste for seasoning and add more salt and pepper, if you like.

6. Serve over rice. Garnish with cilantro and cashews.
Karoline Boehm Goodnick