Root Vegetable Curry

Time
Prep Time: 15 min Cook Time: 20 min Total Time: 35 mins
Servings 4
Ingredients
  • 2 tablespoons olive oil
  • 1 medium brown onion, sliced
  • 1 bunch silverbeet, leaves and stems separated and roughly chopped
  • 2 garlic cloves, minced
  • 1 ½ teaspoon finely grated ginger
  • 1 tablespoon ground turmeric
  • 1 ½ teaspoon ground cumin
  • 1 ½ ground coriander
  • 350 milliliters vegetable stock
  • 400 grams can coconut milk
  • 2 teaspoons sea salt
  • 2 medium carrots, peeled, 5cm dice
  • 1 medium parsnip, peeled, 5cm dice
  • 1 medium turnip, peeled, 5cm dice
  • 1 medium swede, peeled, 5cm dice
  • Coriander, to serve
  • Basmati rice, to serve
Instructions
  1. Using the sauté function, heat the oil, add the onion and silverbeet stems and cook until softened. Add the garlic, ginger, turmeric, cumin and coriander and sauté for a further 2 minutes.

  2. Add the stock, coconut milk, salt, carrots, parsnip, turnip and swede, and stir well to combine.

  3. Attach the lid, select the vegetable function and adjust the cooking time to 10 minutes.

  4. When the cooking time has completed, release the pressure slowly using the quick release method.

  5. Stir through the silverbeet leaves and season to taste. Divide between serving bowls, serve with freshly steamed basmati rice.

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