Root Vegetable Curry

Root Vegetable Curry
Serving: 6
Prep Time: 30
Cooking Time: 30


Preheat oven to 450°F. Line baking sheet with parchment paper. In large bowl, combine vegetables, squash and onion with 2 tbsp of the oil. Spread in single layer on prepared baking sheet. Bake until tender-crisp, about 15 minutes.

In large deep skillet, heat remaining oil over medium heat. Add garlic and ginger; cook, stirring constantly, 1 minute. Add curry paste, brown sugar and fish sauce; cook, stirring, 30 seconds. Stir in coconut milk; cook, scraping up browned bits with wooden spoon, 2 minutes. Add vegetables; bring to boil. Reduce heat to low; simmer until vegetables are tender, 10 to 15 minutes. Sprinkle with parsley. Serve with Curried Pearl Couscous and Poached Eggs.



Where to Find Ingredients

Burke Brothers Farm
Kimmy's Fruit and Vegetables