Food & dining
    Next Score View the next score

    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.

    Advertisement

    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