I Must Love Me Too

If you have neglected yourself,
make a sincere apology to thee.
Gather the "love-me-not-petals" of your life
and start counting "I-must-love-me-too".
In no time at all you have
a beautiful flower blossom within you. ~ Dodinsky Writings

Tuesday, December 7, 2010

Curried Root Vegetables

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 use fresh, organic, greenhouse-grown tomatoes from BC this time of year. 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. I imagine this recipe would also work in a slow cooker. As of now, I don't have a slow cooker that is large enough to make a meal to feed our entire family. I need to upgrade. :)

2 to 4 tablespoons extra virgin olive oil or coconut oil
1 teaspoon whole cumin seeds (optional)
1 large onion, chopped
2 cloves garlic, crushed
4 teaspoons mild curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
pinch or two cayenne pepper
2 to 3 teaspoons sea salt
3 medium parsnips, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
2 medium yams, peeled and cut into chunks
6 small yellow or red potatoes, cut into chunks
4 cups chopped fresh tomatoes
2 cups water

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 saute for about 10 minutes until softened and beginning to change color. Add the spices and saute for another 60 seconds.

Next add the root vegetables and saute 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 quinoa and garnish with chopped cilantro if desired. Store leftovers in a tightly sealed container in the refrigerator for up to a week. Source: www.NourishingMeals.com