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Madras Root Vegetable Curry

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Meats Dutch Taste, Vegetables 4 Servings

INGREDIENTS

1/2 ts Black mustard seeds
4 tb Ghee (Indian clarified butter available in Indian groceries)
2 Onions, finely chopped
8 Garlic cloves, minced
2 tb Finely chopped ginger root
3 Green chiles, chopped
3 Parsnips, peeled and cut into 1/2×2-inch sticks, 1/4-inch thick
3 Carrots, peeled and cut into 1/2×2-inch sticks, 1/4-inch thick
3 Turnips, peeled and cut into 1/2×2-inch sticks, 1/4-inch thick
1/2 Rutabaga, peeled and cut into 1/2×2-inch sticks, 1/4-inch thick
1 tb Coriander
1 tb Garam masala (spice mixture in Indian groceries or make your own)
1/2 tb Ground cumin
1/2 tb Turmeric
1/2 tb Cardamom
1/2 ts Chili powder
1/2 ts Fenugreek
1 c Chicken stock
1 c Canned crushed tomatoes
Salt
Cilantro leaves, for garnish

INSTRUCTIONS

Heat ghee in a large skillet with cover or Dutch oven until very hot. Saute
mustard seeds for about 5 seconds, until aromatic. Add onions, garlic,
ginger root and chilies and saute for 5 minutes. Add root vegetables and
saute 5 minutes. Remove pan from heat, stir in spices, chicken stock and
tomatoes and lightly season with salt. Bring to a boil, then simmer,
covered for 1 1/2 hours. Serve over white or brown rice, garnished with
fresh cilantro leaves.
>From Taste Show # 4713
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #532 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997

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