Roasted Root Vegetables with Indian Curry and Cilantro
Toasting curry powder and then mixing it with oil intensifies its multilayered taste. It contrasts nicely with earthy root vegetables, which are roasted in a hot oven to coax out their natural sweetness. A sprinkle of bright-tasting cilantro lends a refreshing component to the dish.
- 1 1/2 tsp. Madras curry powder
- 1/4 cup extra-virgin olive oil
- Generous pinch of sea salt
- Generous pinch of freshly ground pepper
- 5 carrots, about 1 lb. total, peeled and cut into 1-inch pieces
- 2 or 3 parsnips, about 1 lb. total, peeled and cut into 1-inch pieces
- 1 or 2 turnips, about 1 lb. total, peeled and cut into 1-inch pieces
- 1 large red onion, cut into 2-inch chunks
- 8 large garlic cloves
- 3 Tbs. coarsely chopped fresh cilantro
Preheat an oven to 500°F.
In a fry pan over medium heat, toast the curry powder, shaking the pan occasionally, until fragrant, about 1 minute. Remove the pan from the heat and immediately transfer the curry powder to a large bowl. Stir the oil, salt and pepper into the curry powder. Add the carrots, parsnips, turnip, onion and garlic, and toss to coat well.
Arrange the vegetables in a single layer on 1 or 2 rimmed baking sheets. Roast the vegetables, turning them once after 15 minutes, until they are just tender when pierced with a sharp knife, about 30 minutes.
Transfer the roasted vegetables to a warmed serving dish, sprinkle with the cilantro and stir gently to combine. Serve immediately. Serves 4.
Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).