Adapted from Nourishing Meals
2 to 4 Tbsp extra virgin olive oil or coconut oil
1 teaspoon whole cumin seeds (optional)
1 large onion, chopped
2 cloves garlic, crushed
4 tsp mild curry powder
1 tsp ground cumin
1/2 tsp turmeric
pinch or two cayenne pepper
2 to 3 tsp sea salt
3 medium parsnips, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
2 medium yams, peeled and cut into chunks
6 small yellow or red potatoes, cut into chunks
4 cups chopped fresh tomatoes
2 cups water
Heat oil over medium heat in a large dutch oven or 6 quart pot. Add cumin seeds and toast, stirring frequently for 30-60 seconds. Add onions to pot and sauté until softened and beginging to brown (about 10 mins). Add spices to onions and sauté for one additional minute.
Add root vegetables to pot and stir to coat with spices and oil. Add Tomatoes and water. Cover pot partially with a lid. And simmer vegetables for 25-30 minutes or until root veggies are tender. Stir occasionally. Test vegetables to determine doneness, cooking time will vary depending on the size of the vegetable chunks.
Serve curried roots over quinoa or rice and garnish with cilantro.
This recipe can also be done with a slow cooker!