"Get Back To Your Roots", is our theme for this week at I Heart Cooking Clubs (IHCC), and it's all about root veggies! It is so difficult to choose which root veggie recipe to try, simply because there are quite a few to choose from and all of them look delicious! I finally settled for this as I like all the ingredients that makes this lovely dish!
According to Yotam Ottolenghi, "I'd definitely make an effort to track down some fresh curry and lime leaves for this - they will transform the dish in ways dried ones could only dream of". And I totally, totally agree! Lucky me, I have both these plants in my garden!
I have used carrots, parsnips and pumpkin. Cut the veggies to equal size, although the next time, I'll cut the pumpkins slightly bigger than the carrots and parsnips, or maybe add them in later, as the pumpkin gets cooked faster and they have turned soft and tender, long before the carrots and parsnips. Sprinkle some olive oil, lime juice, salt, black pepper powder and curry powder. I've made only about a third of the recipe. I did not exactly follow the measurement listed in the ingredients below. The recipe uses 2 teaspoons of curry powder for full recipe, but I have added in much more, about 2 tablespoons in total for only 1/3 of the recipe. Squeeze the lime juice over, amount according to your taste. Mix everything together and place on a baking tray, bake for about 30 minutes, turning once or twice.
Fresh curry leaves and kaffir lime leaves, both from my garden. Smells good!
These two herb leaves are pretty common over here in Malaysia, we can get these easily from any morning market or the supermarkets, and can be found in most home garden, so I have never tried the dried ones before.
After 30 minutes of baking, add in the curry leaves with the whole stem, sliced kaffir lime leaves and fresh spring onions which was cut to 6cm sections. Place tray once more in the oven and continue to roast for another 10 minutes.
Wow, it smells incredibly wonderful, the fragrant aroma from the kaffir lime leaves, curry leaves and the spring onions, you could smell them all at once, especially the kaffir lime leaves!
Remove tray from oven, pour over some lime juice and chopped coriander. Then serve!
A delicous dish of roasted root vegetables. The natural sweetness of the root veggies, with the slight spicy kick from the chilli powder and the taste and aroma from both the curry leaves and kaffir lime leaves are just simply wonderful, together with slight tangy lime juice, really packs a ton of flavours!
I had this for my dinner, and can't help thinking that "I had roasted salad for dinner today"! I've enjoyed every single piece. And a second plate! Yum! I'll be making these again!
I'm sharing this with :
Full Plate Thursday hosted by Miz Helen's Country Cottage
Souper Sundays hosted by Kahakai Kitchen
Food on Friday : Carrots and Leeks hosted by Carole's Chatter
Curry Roasted Root Vegetables with Lime
(source from guardian.com, recipe by Yotam Ottolenghi)
3 large carrots, peeled and cut into 6cm x 2cm batons
3 large parsnips, peeled and cut into 6cm x 2cm batons
1 small swede, peeled and cut into 6cm x 2cm batons
60ml olive oil
3 tbsp lime juice
2 tsp curry powder
salt and pepper
6 kaffir lime leaves, fresh or frozen, very finely shredded
30 fresh curry leaves, kept on the stem
10 spring onions, trimmed and cut on the diagonal into 6cm segments
3 tbsp chopped coriander leaves
Heat the oven to 220C/425F/gas mark 7. Put the carrots, parsnips and swede in a large roasting tray (around 30cm by 40cm is ideal). Add the oil, half the lime juice, the curry powder, one a quarter teaspoons of salt and a good grind of black pepper. Mix well and roast for 30 minutes, turning the vegetables once or twice along the way.
Add the lime leaves, curry leaves and spring onion, and roast for a further 10 minutes, until the vegetables have taken on a nice golden-brown colour and the spring onions have softened.
Remove the tray from the oven, pour over the remaining lime juice, sprinkle over the coriander and serve hot.