Saturday, April 20, 2013

Curry Roasted Root Vegetable with Lime : IHCC

"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!


IHCC Ottolenghi Leek
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Please do stop by I Heart Cooking Clubs (IHCC) to view what my friends have made for the theme of this week, "Loving The Leaf" , and if you are interested to join us, please find out more details from IHCC.

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)
Serves 4
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.


22 comments:

  1. Yummy veggies with full of flavors

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  2. delicious healthy combination of flavours

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  3. I wish I could find some fresh curry leaves! The roasted veggies look so good.

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  4. Super flavourful roasted veggies,loving it.

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  5. I think it it super cool that you were able to get these ingredients from your garden! I would love to have lime leaves.

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  6. What delicious looking root veggies!

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  7. Lime & curry...what a fantastic way to liven up roast veg! Love the zesty burst that citrus delivers, especially good for these cooler, darker Autumn days. I think these will definitely be on the side with the next Sunday roast!

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  8. Se ve irresistible me encanta las verduras asadas muy muy rico,abrazos y abrazos

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  9. I am sure this looks absolutely delicious; full of flavour and aroma with the spices going in for the roasting. Love to give this a try one day. Have a wonderful weekend Joyce

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  10. Joyce, that looks very good. Thanks for linking in with Food on friday. Cheers

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  11. I wish we were neighbors ! Really want to pick some herbs in your garden lol That curry vegetable looks certainly delicious ! Love the aromatic flavor so as the vibrant color of the dish .

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  12. Hope you are having a great weekend and thank you so much for sharing this awesome recipe with Full Plate Thursday.
    Hope to see you soon!
    Miz Helen

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  13. This is our kind of recipe. I love roasted veggies and you have done them up, just right.

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  14. Joyce, this looks wonderful. Lime and curry sounds intriguing with roasted vegetables and can't wait to try it - I could easily make a meal of this. I'm more than a little envious that you have curry leaves and kaffir lime growing in your garden.

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  15. Joyce, I think I will enjoy this roasted veges too. Will try it after I'm done with Kelantan food :)

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  16. Joyce,curry roasted root veggies sounds fantastic!!!

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  17. I have to tell you that I am very jealous that you have fresh curry and lime leaves in your garden. I have actually never laid eyes on either of them! I bet they add a wonderful flavor and aroma to the dish. Not to mention, they are very pretty as well.

    This really is a beautiful vegetable dish. Very easy on the eyes:) Glad to hear that it was delicious!

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  18. You are so lucky to have fresh curry and lime leaves in your very own garden! I love roasted root vegetables in any season but the fresh leaves make this perfect for spring. I'll have to work with dried curry and lime juice :)

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  19. Roasted roots are so very good. They are some of my favorite comfort foods. Thank you for sharing yet another delicious recipe. A good end to a great weekend. I hope you have a blessed week!

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  20. The next time I grab fresh kafir lime and curry leaves at the farmers market, I am making this! It looks fabulous--so full of flavor. Thanks for sharing it with Souper Sundays too. ;-)

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  21. Hi Joyce, such simple ingredients to produce such flavours. I definitely want to try this. I am not sure what is swede though, shall do a search on that.

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