Curried Root Vegetables
Our pantry and refrigerator are brimming with root vegetables this time of year. What better way to enjoy them than with a savory curry sauce? This recipe is vegan though it could be modified to add chicken or beef if desired. Another option would be to add a few cups of cooked garbanzo beans. Mmmmm, yum!
To continue on with the spirit of the giving season I am giving away another wonderful cookbook today. Stephanie O' Dea has written a bestselling slow cooker book entitled, Make it Fast, Cook it Slow. It is the perfect book if you are looking to eat healthier, are on a gluten-free diet (yes, all recipes are gluten-free), and don't have much time to prepare home-cooked meals. I have one signed copy for one lucky winner! Just leave a comment below to enter.
If you would like to preview some of her recipes you can go to her very popular blog, A Year Of Slow Cooking, which began in 2008 as a resolution to cook everyday that year using her slow cooker! Stephanie also has a new cookbook being released later this month, More Make it Fast, Cook it Slow: 200 Brand-New, Budget-Freindly, Slow-Cooker Recipes. The following curried vegetable recipe is one of mine, though Stephanie has a number of fabulous-looking curry recipes in her book.
Curried Root Vegetables
This savory root vegetable dish can be adjusted to the number of people you are serving. I have a large family and we like leftovers so I cook larger batches. If you are cooking only for one, two, or three, I suggest you cut this recipe in half. You can use canned or fresh tomatoes here. I like to use my frozen Roma tomatoes from my summer garden harvest! Also, make sure to cut all of your vegetables so they are about the same size, otherwise some will turn to mush while others may still be underdone at the end of cooking time.
Garnish
- In a cast iron dutch oven or 6-quart pot, heat the oil over medium heat. Add the cumin seeds if using and cook for about 30 to 60 seconds or until fragrant. Add the onions and sauté for about 10 minutes until softened and beginning to change color.
- Add the spices and sauté for another 60 seconds.
- Next add the root vegetables and sauté for a few minutes to coat with the spices and oil.
- Then add the tomatoes and water, partially cover pot with a lid, and simmer on medium heat, stirring occasionally for 25 to 30 minutes or until vegetables are tender. Cooking time will vary depending on what size you cut your vegetables.
- Serve over cooked quinoa and garnish with chopped cilantro if desired. Store leftovers in a tightly sealed container in the refrigerator for up to a week.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
You are so generous with your give aways. Thank you! You inpire all of us. (If I was on Twitter or Facebook, I would post this message there also.)
Just shared your blog and this recipe on my Facebook network. I can't speak highly enough of all your sustaining recipes.
Slow cooking is imperative when you have a family. Can't wait to try this recipe!
Ali, this looks delicious! I posted a red beans over quinoa just yesterday similar to this. I'm anxious to try your recipe.
Ali, I love curry! This looks amazing! I made a red beans over quinoa just yesterday and posted to my blog- 18 Hour Kitchen. I come to your site often for inspiration!
Curried Root Vegetables,...will be on the menu tomorrow night. It sounds so good I could eat it right now for breakfast!
The crockpot is my best friend during the winter and a gluten free cookbook would definitely help! Love the blog, by the way... it's kept me well fed all year.
I love my crock pots (one's mine, one's my husband and after marriage we became a two-crock pot household.) I'm always in search of great crock pot recipes and to make them healthy to boot? yes please. With a 13-month-old that has food sensitivities, this book would come in very handy. Thanks for the opportunity to win it.
I go through spurts with my slow cooker - either using it every week, or not at all. This curry recipe will get me back on a kick. Thanks - ewl
I love curried anything and this looks delicious! Perfect for something a little different from our regular dinner fare! Thanks for a great recipe!
I checked this out from our library and just started looking through it. It looks likes it will be beneficial to our large crew.
Thank you,
Beth
This looks like a tempting dish, for sure!
I welcome some inspiration for recipes to use with my slow cooker! Thanks!
We have a slow-cooker gathering dust in the basement. I think I'll have to get it out to try this recipe!
Slow cooking seems to be the way to go in the winter when we want warm food. It cooks on lower heat, keeping some enzymes and nutrients intact. I would love a copy of this book!
Shared on Facebook!
Shared on Twitter :)
This cookbook sounds incredible! Thanks for the giveaway :)
Yum, we even have parsnips in the fridge right now!
Do you recommend a method to clean cast-iron of gluten? We haven't used our pan since avoiding gluten.
Heidi
The Crockpot is one of my favorite tools, especially during fall/winter season. This is a great inspiration to dust it off and try some new great recipes. Thanks!
I always love your curry recipes, Ali! This one looks like another winner. :)
That's a very interesting recipe. I'd love to win the cookbook!
Brie with candied pecans, are you kidding me with these slow cooker recipes - YUM!
Curry AND a crockpot....what could be any better??? Thanks so much for the recipe!
I would love to win this cook book. I have been gluten free for the past 7 months and boy it is a big change! I need some more ideas of foods to cook and would love some crock pot recipes.
patty s.
Slow cooking has given us some good results. Great for cooking up breakfast cereals such as millet overnight, and it's ready to go in the morning. I prefer using a pressure cooker for most things now though.