Average Recipe
Prep Time
15 minutes
Cook Time
40 minutes

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.

Read more about this recipe on the blog.

Curried Root Vegetables

3 tablespoons extra virgin olive oil
1 teaspoons cumin seeds
1 large onions chopped
2 cloves garlic crushed
4 teaspoons curry powder
1 teaspoons ground cumin
½ teaspoons turmeric powder
1 pinches cayenne pepper
2½ teaspoons sea salt
3 medium parsnips peeled and cut into chunks
3 large carrots peeled and cut into chunks
2 medium sweet potatoes peeled and cut into chunks
6 small red potatoes cut into chunks
4 cups chopped tomatoes
2 cups water


½ cups chopped cilantro