Lunchbox: Curried Root Veg

Curried Root Veg

I caught a cold over Christmas vacation; it showed up about an hour before I was leaving for the airport to fly home. And like G always used to say about colds “3 days coming; 3 days staying; 3 days going”, I’m on day 3 of it coming, and I’m miserable. Soup would be perfect, but I’ve eaten up the last of the Turkey Soup from my Thanksgiving stock. So I’m making curried root veg, hoping the spice will help clear my stuffy head.

Curried Roasted Root Veg
Makes 2-3 servings

  • 4 carrots chopped
  • 2 large parsnips chopped
  • 1 medium turnip chopped
  • 1 can chick peas
  • 1 T curry powder
  • 1/2 T turmeric
  • 1/4 c olive oil
  • Salt

Toss the chopped veg with olive oil and a healthy dusting of curry powder and cumin – I used about 2 T curry and 1T of turmeric. Spread out on a cookie sheet. Roast at 350 degrees for about 30 minutes or until just fork tender.

While veg are roasting, drain chickpeas and toss with remaining oil, curry powder, and turmeric. When veg have been in oven for 30 minutes, remove and add chickpeas to them. Toss and return to oven for another 5 minutes.

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