This bowl is a fragrant curry of sorts, is the vegetarian equivalent of a  noodle soup, both for comfort and health benefits. Add more coconut cream or milk if you would like more of a soup-y feel; the recipe here provides more of a sauce at the base of the bowl. Curry leaves can be tricky to find fresh, but are transformative; try Asian food shops, large supermarkets and the Internet.   Recipe from The Way to Eat Now: Modern Vegetarian Food © Alice Hart, 2016, 2017. Photographs copyright © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Spiced Turmeric Broth with Roasted Vegetables [Vegan]

Serves

4

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Ingredients

  • 6 small carrots, scrubbed and thickly sliced if on the larger side
  • 2 parsnips, scrubbed and thickly sliced
  • 1 small celery root, peeled and roughly chopped
  • Sea salt and freshly ground black pepper
  • 3 tablespoons coconut oil
  • 1-inch (2.5 cm) piece fresh ginger root
  • 1-inch (2.5 cm) piece fresh turmeric
  • Small handful of cilantro with roots
  • 2 shallots, finely sliced
  • 1 teaspoon black mustard seeds
  • 1 garlic clove, finely chopped
  • 1 sprig of fresh curry leaves
  • 3 green cardamom pods, lightly crushed
  • 1 dried red chile
  • 3/4 cup (200 ml) coconut cream
  • Juice of 1/2 lime
  • 1 cup (200 g) cooked wild rice
  • Red amaranth greens or other herbs to serve, optional
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Preparation

  1. Preheat the oven to 400°F (200°C). Spread the root vegetables out in a large roasting pan, season well with salt and pepper and crumble 2 tablespoons of the coconut oil over them (or pour, if it is warm and liquid). Roast for 15 minutes, then use a spatula to toss the vegetables, distributing the melted oil evenly. Return to the oven for a further 15 minutes or so, until soft and caramelized.
  2. Meanwhile, peel and finely chop the ginger and turmeric. Finely chop the cilantro roots and stalks. Set the cilantro leaves aside.
  3. Put the remaining 1 tablespoon of coconut oil in a deep frying pan or medium saucepan and set it over medium-low heat. Add the shallots with a pinch of salt and fry gently for a few minutes, stirring now and then. Increase the heat and cook until they are beginning to catch at the edges, then add the mustard seeds and cook for a minute or two; they should pop and sizzle. Add the ginger, turmeric, cilantro roots and stalks, garlic, curry leaves, cardamom and dried chile, sautéing for 2 to 3 minutes. Stir in the coconut cream with ¾ cup (200 ml) water, bring to a boil, then reduce the heat and simmer gently for 10 minutes. Season with salt and pepper and add the lime juice to brighten the flavors.
  4. Divide the roasted vegetables between serving bowls with the cooked wild rice. Ladle the broth over the top and finish with the cilantro leaves and any other Asian herbs you have, such as red amaranth or Thai basil.
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