Alkaline Diet Recipe #110: Alkaline Root Vegetable Curry

Vegetable curries in general are one of my favourite dishes, as they are generally very healthy and alkaline at the same time. This recipe is a little bit different, as it contains root vegetables of your choice. Feel free to choose from celeriac, carrots, parsnips and beetroot.

Root vegetables are plant roots used as vegetables. Here “root” means any underground part of the plant. They are all packed with various nutrients are a rich source of potent antioxidants and nutrients such as sodium, potassium, Vitamin C and magnesium. Beetroot for example also contains betaine, which is important for cardiovascular health.

We hope you enjoy this alkaline root vegetable curry, which has got an abundance of different flavours given by a variety of spices and herbs.

Alkaline Root Vegetable Curry

Serves 4-6

Ingredients

7 large handfuls of peeled and diced root vegetables of your choice (e.g. beetroot, carrots, parsnips and celeriac)
3 tbsp rapeseed or grape seed oil
3 large garlic cloves, chopped
1 red chilli, roughly chopped
1 large onion, chopped into small pieces
1 tin of chopped tomatoes (preferably organic)
A bunch of fresh coriander
2 cinnamon sticks
3 tsp ground turmeric
2 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander
1 piece of fresh ginger, cut into small pieces
1 tin of coconut milk
1 lime
Himalayan Crystal Salt or Celtic Sea Salt
Freshly ground pepper
Optional: Brown basmati rice, cooked per instructions

Instructions

Preheat the oven to 200C. Put one large roasting tray into the oven to heat up.

Cut the root vegetables into about 3cm sized dices and put into a bowl. Coat with oil and season with salt and pepper. Put the vegetables onto the tray when it is hot and shake to distribute evenly. Roast them for about 40 mins.

Toast the coriander, fennel seeds and cumin in a dry frying pan for a couple of minutes. Grind them to a rough powder and mix in the turmeric.

Put the chilli, ginger, garlic and onion in a blender and puree. Gently heat a splash of oil in a frying pan over a medium-low temperature and put in the spices. Fry for about a minute and add the paste. Stir for about 5 mins until the paste has soften and reduced in volume. Add more oil if needed.

Stir in the coconut milk and tomatoes. Add the cinnamon, simmer and stir constantly. Season to taste. Pour the sauce over the roasting vegetables.

Bake everything for about 25 mins, until the vegetables are tender and the sauce has thickened. Finish with fresh lime juice squeezed over it and garnish with fresh coriander leaves.

This curry dish is delicious by itself, but please feel free to serve it with brown basmati rice.

Enjoy!

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