Root Vegetable Curry

What to do with a slew of random vegetables that must be eaten before our next Farm Share arrives 2 days from now?  This was the challenge we were presented with tonight.  We wanted something different from our usual fare that would use up a lot of vegetables and make good leftovers for the week to come (leftovers are key for to-go lunches during the week!).

Here is what we were working with: green Swiss chard, a huge turnip, celery root (or celeriac), carrots, and parsnips.  We did not follow a recipe for this: we just chopped up all the veggies, threw them in our dutch oven with vegetable broth and curry, and made vegetable-laden curry dish.  I don't think you can really go wrong with curry!  I have to thank one of my readers for their suggestion of using turnips in a curry--that was the inspiration for throwing all these vegetables together and making this dish.

ALL the veggies chopped and ready to go.

We used a dutch oven simply to fit all the vegetables we had to cook!

We first heated some olive oil in our dutch oven and added onion and garlic.  Once the onion was translucent, we added the harder vegetables (carrots and parsnips), along with minced garlic and minced hot pepper.  Then we added curry powder and vegetable broth.  Once these had time to get a little cooked through, we added the turnip, followed by more broth and curry powder.  We let this cook for about 5 minutes.  Then we added the celery root and chard, along with more broth and curry.  We cooked until the vegetables were tender and they had taken on the flavor of the curry, all-in-all about 15-20 minutes total.  I would estimate that I used about 6 tsp. curry all together, perhaps a little more.  I also shook in some cayenne pepper, to bump up the heat a little.

Served on a bed of Basmati rice, this was a nice change from how we often use our produce, and a dish that used FIVE different types of vegetables from our Farm Share!

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