Curried Root Vegetables

Ingredients

  • 4 tbsp coconut oil
  • 1 tsp whole cumin seeds (optional)  
  • 1 large onion, chopped        
  • 2 cloves garlic, crushed        
  • 4 tsp curry powder      
  • 1 tsp ground cumin        
  • 1/2 tsp turmeric
  • Dash of cayenne pepper
  • 2 to 3 tsp 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 yellow or red potatoes cut into chunks (optional)  
  • 1 red pepper, chopped
  • Celery – 3‐4 stalks, chopped
  • Black beans ‐15 oz or larger if you like more beans
  • 4 cups chopped fresh tomatoes 
  • 2 cups water, vegetable or chicken broth

      Procedure

      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/broth, 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.

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