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Рецепт Madras Root Vegetable Curry
by Global Cookbook

Madras Root Vegetable Curry
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  Порций: 4

Ингредиенты

  • 1/2 tsp black mustard seeds
  • 4 Tbsp. ghee (Indian clarified butter, available in Indian groceries)
  • 2 x onions finely minced
  • 8 x garlic cloves chopped
  • 2 Tbsp. finely-minced ginger root
  • 3 x green chiles minced
  • 3 x parsnips peeled, and cut into 1/2" by 2" sticks, 1/4" thick
  • 3 x turnips peeled, and cut into 1/2" by 2" sticks, 1/4" thick
  • 3 x carrots peeled, and cut into 1/2" by 2" sticks, 1/4" thick
  • 1/2 x rutabaga peeled, and cut into 1/2" by 2" sticks, 1/4" thick
  • 1 Tbsp. coriander
  • 1 Tbsp. garam masala (available in Indian groceries)
  • 1/2 Tbsp. grnd cumin
  • 1/2 Tbsp. turmeric
  • 1/2 Tbsp. grnd cardamom
  • 1/2 tsp chili pwdr
  • 1/2 tsp fenugreek
  • 1 c. chicken stock
  • 1 c. canned, crushed tomatoes Salt to taste Warm, cooked white or possibly brown rice for serving Cilantro leaves for garnish

Инструкции

  1. Heat ghee in a large skillet with cover or possibly Dutch oven till very warm. Saute/fry mustard seeds for about 5 seconds, till aromatic. Add in onions, garlic, ginger root and chilies and saute/fry for 5 min. Add in root vegetables and saute/fry 5 min. Remove pan from heat, stir in spices, chicken stock and tomatoes and lightly season with salt. Bring to a boil, then simmer, covered for 1 1/2 hrs.
  2. Serve over white or possibly brown rice, garnished with fresh cilantro leaves.
  3. This recipe yields 4 servings.