If you’ve pledged to eat more veg this year, try this Calcutta-style vegetable curry! Dairy-free and vegan, it’s built on an aromatic mustard oil base with loads of fresh curry leaf and other good stuff. You’ll begin with black mustard seed that you heat ‘til it’s popping, then come the curry leaves, sweet cinnamon stick, bay leaf, clove and cardamom, plus paprika, golden turmeric, ginger, garlic, shallots, green chili, garam masala, coriander leaf & coconut milk.
And of course: The vegetables! I made mine with parsnip and carrot, oven roasted to caramelly tenderness, but this recipe would work with squash, peas, and potatoes, too –whatever your healthy heart desires. You can also vary the heat of the curry by using a hotter or milder chili pepper.
To make the dish, I peel the carrot and parsnip first, then gather and measure all the spices, (laying them out in order of usage) while the vegetables roast. When the curry is nearly done, I get a pot of long grain basmati rice going so I can be sure to serve everything as soon as it’s ready. Continue Reading…
