Ingredients
- 3 Parsnips peeled
- 3 Carrots peeled
- 1 Rutabaga peeled
- 2 tsp Canola Oil
- 1 Onion chopped
- 4 tsp Gingerroot fresh, minced
- 3 cloves garlic minced
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 3 tbsp Red Curry Paste mild, medium or hot
- 1 can (400 mL) Light Coconut Milk
- 3 tbsp lime juice
- 1 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1/2 tsp Brown Sugar
- 1 1/4 cups Jasmine Rice cooked according to package directions
- 1/4 cup Cilantro fresh, chopped
Instructions
- Cut parsnips and carrots in half lengthwise. Slice diagonally into 2-inch (5 cm) chunks. Cut rutabaga into 1-inch (2.5 cm) chunks.
- Heat oil in large high-sided skillet or Dutch oven set over medium-high heat; cook parsnips, carrots, rutabaga, onion, ginger, garlic, salt and pepper, stirring often, for about 5 minutes or until onion starts to soften. Stir in curry paste; cook, stirring often, for about 2 minutes or until fragrant.
- Stir in coconut milk, 1 cup (250 mL) water, lime juice, soy sauce, fish sauce and brown sugar; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 12 to 15 minutes or until vegetables are tender. Serve over rice and garnish with cilantro.
Nutrition Facts
Root Vegetable Coconut Curry
Serving Size
355 g
Amount per Serving
Calories
350
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2.5
g
16
%
Sodium
940
mg
41
%
Carbohydrates
65
g
22
%
Fiber
11
g
46
%
Sugar
14
g
16
%
Protein
6
g
12
%
Vitamin A
4000
IU
80
%
Vitamin C
57.8
mg
70
%
Calcium
80
mg
8
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes
Notes: Garnish with 1/4 cup (60 mL) finely chopped toasted peanuts if desired. For a nut-free option, substitute 2 tbsp (30 mL) toasted sesame seeds or 2 tbsp (30 mL) flax seeds, or stir in 1 tbsp (15 mL) nut-free soy butter.
Garnish with 1 to 2 chopped fresh Thai chilies for a spicy finish.
Recipe submitted by Half Your Plate Industry Partner BCFresh
