March can be a pretty dreary time of year, all the good things about spring and early summer like asparagus, board beans and jersey royals aren’t in season yet and purple sprouting broccoli aside there’s not much variety until at least the middle of April. So what happens is you find yourself falling back yet again on the staples that have got you through winter like carrots, parsnips, turnips and pumpkins.
This recipe is a great way of jazzing up these root vegetables (any combination will do) which after several months of great service can start to feel pretty boring. I can’t take credit it for it though as it’s my wife Pauline’s dish and the reason she’s not writing this post is because she’s too busy studying for her exams; I got her to write out the steps and ingredients in a spare moment a while back because I think this is a fabulous curry well worth sharing.
2 carrots, largely diced
2 parsnips, largely diced
1 small pumpkin, largely diced
Ground turmeric, pinch
Ground nutmeg, pinch
Ground cinnamon, pinch
2.5g ground cloves
2.5g tsp chilli flakes
20g ground cumin
5ml Worcestershire sauce
Tabasco sauce, a few drops
10ml fish sauce
2 cloves garlic, grated
Fresh ginger, 2.5cm piece grated
400ml coconut milk
- Preheat your oven to 180C.
- Place the root vegetables into a tray and season with salt and pepper.
- Shave 15g of the butter over the vegetables.
- Place in oven and leave for 15 minutes, then take out and shake to ensure no part dries out.
- Continue in roasting in oven, shaking occasionally until vegetables start to soften. You still want them to keep their shape, but have a nice roasted appearance.
- While the vegetables are cooking, melt the butter in pot over a medium heat.
- Put all the dried spices, garlic and ginger into the pot with and fry gently for a minute or too until fragrant.
- Add the passata and the coconut milk and stir well.
- Bring to the boil and reduce heat to a simmer.
- Add the Worcestershire, fish and Tabasco sauce.
- Cook the sauce on a low heat for about 30 minutes.
- Stir in the root vegetables and spinach and cook until the spinach has wilted.
- Taste and adjust seasoning if required.
- Divide between four plates and serve with basmati rice.