Recipe for Madras Root Vegetable Curry

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Yield:

Ingredients:

Amount	Ingredient
1/2 tsp	black mustard seeds
4 tbl	ghee (Indian clarified butter, available in Indian groceries)
2 x	onions finely chopped
8 x	garlic cloves minced
2 tbl	finely-chopped ginger root
3 x	green chiles chopped
3 x	parsnips peeled, and
	cut into 1/2" by 2" sticks, 1/4" thick
3 x	turnips peeled, and
	cut into 1/2" by 2" sticks, 1/4" thick
3 x	carrots peeled, and
	cut into 1/2" by 2" sticks, 1/4" thick
1/2 x	rutabaga peeled, and
	cut into 1/2" by 2" sticks, 1/4" thick
1 tbl	coriander
1 tbl	garam masala
	(available in Indian groceries)
1/2 tbl	ground cumin
1/2 tbl	turmeric
1/2 tbl	ground cardamom
1/2 tsp	chili powder
1/2 tsp	fenugreek
1 cup	chicken stock
1 cup	canned, crushed tomatoes
	Salt to taste
	Hot, cooked white or brown rice for serving

Instructions:

Instructions: Heat ghee in a large skillet with cover or Dutch oven until very hot. Saute mustard seeds for about 5 seconds, until aromatic. Add onions, garlic, ginger root and chilies and saute for 5 minutes. Add root vegetables and saute 5 minutes. Remove pan from heat, stir in spices, chicken stock and tomatoes and lightly season with salt. Bring to a boil, then simmer, covered for 1 1/2 hours.

Serve over white or brown rice, garnished with fresh cilantro leaves.

This recipe yields 4 servings.

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