Author Archives: Pumpkin Ridge Gardens

Curry Roasted Root Vegetables with Lime Leaves and Juice

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3 large carrots

2 parsnips

1 rutabaga

¼ cup olive oil

3 Tbs. lime juice

2 tsp. curry powder

6 Kaffir lime leaves, shredded

2 stems fresh curry leaves

6 scallions

3 Tbs. chopped cilantro

Salt and pepper

Cut all the veggies into batons (approx. ¼ in. wide by 2 ½ in.) and place them in a large roasting pan.  Drizzle the olive oil over the veggies and sprinkle half the lime juice, the curry powder, 1 ¼ tsp. of salt and a healthy dose of black pepper.  Mix well and roast at 4750 for 30 minutes turning the veggies once or twice during cooking.  Add the lime leaves, curry leaves, and scallions and roast for an additional 10 minutes.  Remove the veggies from the oven, sprinkle with the remaining lime juice and cilantro.  This dish can be served warm or at room temperature.  Adapted from Plenty More by Yotam Ottolenghi.

SQUASH AND BLACK-EYED PEA COCONUT CURRY

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SQUASH AND BLACK-EYED PEA COCONUT CURRY

2 ½ lb. winter squash, cut into ¾ in. wedges

2 Tbsp avocado oil

1 Tbsp. garam masala

1 tsp. kosher salt, plus more to taste

½ tsp. ground black pepper

2 Tbsp coconut oil

1 tsp mustard seeds

1 large onion, halved and thinly sliced

1 serrano chile, halved

3 garlic cloves, crushed

1 15 oz can of black-eyed peas, rinsed and drained

2 plum tomatoes, cut into wedges

½ tsp ground turmeric

1 15 oz can coconut milk

Preheat oven to 400 degrees. Combine squash, avocado oil, garam masala, 1 tsp salt and ½ tsp black pepper. Toss to coat; arrange in a single layer on a foil lined baking tray. Roast until tender, about 30 minutes. Meanwhile, heat coconut oil in a large high-sided skillet over medium heat. Add mustard seeds. When seeds begin to pop, add onion and serrano (or 1/8 tsp cayenne). Cook, stirring, until onion is softened and golden. Add garlic and cook about 2 to 3 minutes. Stir in black-eyed peas and tomatoes. Cook until tomatoes are jammy around the edges, about 3 minutes. Stir in turmeric, then coconut milk, and season with salt and pepper. Add roasted squash and fold to coat with curry. Cover and let simmer 5 minutes before serving. Serves 4-6. From Food and Wine March 2018.