Root Vegetables in Turmeric & Coconut Sauce
|Preparation Time:||20 minutes|
|Cooking Time:||30 minutes|
|Time Until Ready:||40 minutes|
1 1/2 cups coconut milk
1/2 pound carrots
1/2 pound turnips
1/2 pound parsnips
2 tablespoons safflower oil
1 onion, peeled & chopped
1 garlic clove, peeled & crushed
1 teaspoon grated fresh ginger root
1 teaspoon turmeric
1/2 green pepper, seeded & sliced
Freshly ground black pepper
- Scrape the carrots, peel the turnips and parsnips and cut them into even-sized chunks.
- Heat the oil in a medium-sized saucepan and sauté the onion for 7-10 minutes; then stir in the ginger, garlic and turmeric and cook for a further 2 minutes.
- Add the root vegetables, turning them with a spoon so that they are all coated with the spicy onion mixture.
- Add the coconut milk, green pepper and some salt and pepper to taste, then put the saucepan over a low heat, cover and leave the vegetables to cook very gently for about 15-20 minutes, until they feel tender when pierced with the point of a knife.
Delicious with spiced lentils and spiced rice.
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