Root Vegetable Curry

6 Servings

This spicy curry is wonderful served over couscous and garnished with a dollop of sweet mango chutney. When buying curry powder, look for brands that contain the largest number of spices in the blend–16 is not unusual. The fewer the spices, the less flavorful the curry.

½ lb. baby carrots, halved
1 cup frozen peas
2 Tbs. all-purpose flour
¼ cup water
½ lb. daikon, peeled and cut into 1-inch chunks
1 Tbs. olive or canola oil
1 medium onion, chopped
1 large clove garlic, minced
2 tsp. curry powder or more to taste
3 cups vegetable broth
1 lb. turnips (about 6 small) or rutabaga, peeled and cut into 1-inch chunks

In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add curry powder and stir until powder is heated and aromatic but not browned. Add broth and vegetables. Increase heat and bring mixture to a boil. Reduce heat and simmer, covered, 45 minutes.
In small cup, whisk flour into water until smooth. Add to curry, stirring constantly, until mixture thickens, about 4 minutes. Serve hot.

November 1998