This is a healthy vegetarian recipe serving 4. It is ready in 55 minutes or so.
- 2 cups of Jerusalem artichoke, 2 cups of sweet potato and 1 cup of carrot (or any other root vegetables available), peeled and diced
- 2 tablespoons of olive oil
- 2 teaspoons of cumin seeds
- 2 teaspoons of coriander seeds
- 1 teaspoon of fennel seeds
- 2 teaspoons of ground turmeric
- 1 small onion, peeled and roughly chopped
- 1 green chili, deseeded and roughly chopped
- 2 cm of fresh ginger root, peeled and roughly chopped
- 2 garlic cloves, peeled and roughly chopped
- 1 x 400 g tin of chopped tomatoes
- 1 cup of coconut milk
- 2 cinnamon sticks
- Salt and pepper
Preheat the oven at 200 degrees Celsius.
Put the root vegetables in a mixing bowl, add 1 tablespoon of oil, and stir well for all the root vegetables to be covered in oil. Spread them on an oven tray, and roast for 20 minutes. Turn once half way through.
In the meantime:
Toast the cumin, coriander, and fennel seeds in a dry wok over high heat for a minute or two, until fragrant. Transfer to a mortar, and crush with a pestle to a rough powder. Mix in the turmeric, and set aside.
Put the onion, chilli, ginger and garlic in a food processor, and make a purée.
In the wok over medium-high heat, heat one tablespoon of oil and add the spices. Cook for one minute, and add the purée. Stir often for about 2-3 minutes until the mixture reduces in volume.
Stir in the tomatoes and coconut milk, and add the cinnamon sticks. Season with salt and pepper to taste.
Add the root vegetable to the sauce in the wok. Reduce heat and simmer for 15 minutes, or until the root vegetables are tender and the sauce thickened. Serve with a bit of rice or quinoa.
I adapted this recipe from the Abel & Cole cookbook “The Little Hungry Gap Book”.