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This recipe is my own! I imagine it would be good with any combination of root vegetables; we used what we had on hand. When I make this again, I plan on throwing in a regular potato and a parsnip. The trick is to cut all of the root vegetables the same size, so that they'll finish cooking at about the same time. A large dice works well. For myself, I added some roasted delicata squash at the end of cooking, as my husband does not like squash. This recipe is not one to use if you're short on time; the root vegetables need time to soften in the curry, which is kept at a low simmer. This is good over rice (long-grain, basmati, or jasmine) or rice noodles.
Root Vegetables with Red Curry
2 tbsp extra virgin olive oil
1 medium onion
4 carrots
1/2 a celery root
1 parsley root
1 sweet potato
1 can coconut milk
Thai red curry paste
Heat olive oil in a Dutch oven over medium-low heat. Add onion and cook until translucent. Add carrot, celery root, and parsley root. Cook for a couple of minutes, stirring every so often, before adding the sweet potato. While vegetables are cooking, combine can of coconut milk and curry paste in small saucepan over low heat. How much curry paste is up to you and your curry paste; ours took about 2 heaping tablespoons to make a can of coconut milk into sauce. Continue stirring vegetables every so often. Once curry paste is completely dissolved into coconut milk, add curry sauce to root vegetables in Dutch oven. Stir to combine. Turn the heat to low, and put the lid on. Continue to stir the curry every few minutes until vegetables are soft; curry sauce should be kept at a bare simmer for the duration of cooking. Once vegetables are soft, adjust seasoning, and serve.
Serve over rice or noodles.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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