Madras Root Vegetable Curry

* Exported from MasterCook *

Madras Root Vegetable Curry

Recipe By : David Rosengarten
Serving Size : 4 Preparation Time :0:00
Categories : Taste Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon black mustard seeds
4 tablespoons ghee (Indian clarified butter available
-- in Indian groceries)
2 onions -- finely chopped
8 garlic cloves -- minced
2 tablespoons finely chopped ginger root
3 green chiles -- chopped
3 parsnips -- peeled and cut
-- into 1/2x2-inch
-- sticks, 1/4-inch
-- thick
3 carrots -- peeled and cut
-- into 1/2x2-inch
-- sticks, 1/4-inch
-- thick
3 turnips -- peeled and cut
-- into 1/2x2-inch
-- sticks, 1/4-inch
-- thick
1/2 rutabaga -- peeled and cut
-- into 1/2x2-inch
-- sticks, 1/4-inch
-- thick
1 tablespoon coriander
1 tablespoon garam masala (spice mixture in Indian
-- groceries or make your own)
1/2 tablespoon ground cumin
1/2 tablespoon turmeric
1/2 tablespoon cardamom
1/2 teaspoon chili powder
1/2 teaspoon fenugreek
1 cup chicken stock
1 cup canned crushed tomatoes
Salt
Cilantro leaves -- for garnish

Heat ghee in a large skillet with cover or Dutch oven until very hot.
Saute mustard seeds for about 5 seconds, until aromatic. Add onions, garlic, gi
nger root and chilies and saute for 5 minutes. Add
root vegetables and saute 5 minutes. Remove pan from heat, stir in
spices, chicken stock and tomatoes and lightly season with salt. Bring to a boi
l, then simmer, covered for 1 1/2 hours. Serve over
white or brown rice, garnished with fresh cilantro leaves.

From Taste Show # 4713




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