Rutabaga & Apple Curry
Rutabaga, let's face it, is not a vegetable that gets a lot of respect. Too bad; it has lots of possibilities, and we enjoyed this combination a lot.
Once when I was a teenager or perhaps in my early twenties, I ate a delicious rutabaga and onion curry at Annapurna in Toronto, which was one of the relatively new and few vegetarian restaurants around at the time. Around that time I was also starting to think seriously about my desire to eat local, seasonal food and my frequently conflicting desire to eat yummy, exotic food. And here it was; both at once! It could be done...
Since I don't have much experience at spicing curries from scratch, I tend to use a good pre-mixed curry powder*. Use your favourite curry powder, and be prepared to adjust the amount according to what you use and what level of spiciness you want. Bear in mind that you can always add a little more but once it is in, it's in.
4 to 6 servings
1 hour - 30 minutes prep time
3 cups peeled, diced rutabaga
1 medium carrot
1 medium onion
3 stalks of celery
2 large apples
3 tablespoons sunflower seed oil
1 teaspoon sea salt
1 teaspoon coriander seed
1/2 teaspoon cumin seed
1/4 teaspoon black peppercorns
1 tablespoon curry powder, more or less
Peel and dice the rutabaga, the carrot and the onion. Wash and dice the celery. Wash, core and dice the apples.
Boil the rutabaga and carrot until tender.
Meanwhile, when they are about half done (20 minutes) sauté the onion and celery in the oil, over medium low heat, until soft and translucent. Use a large skillet. Grind the coriander, cumin and black pepper and mix with the salt and curry powder. Mix into the onion and celery with the apples, and continue sautéing until the apples are soft and the onions lightly browned.
When the rutabaga and carrot are done, drain them and mash them coarsely. Mix them in with curry mixture in the skillet, and continue to cook for 5 or so minutes, until everything is well amalgamated.
Serve with steamed rice. Top with yogurt or sour cream, and toasted nuts or seeds if you like.
*I used Yeo's Malaysian curry powder for this, which is light and aromatic but packs a fair kick.
Once when I was a teenager or perhaps in my early twenties, I ate a delicious rutabaga and onion curry at Annapurna in Toronto, which was one of the relatively new and few vegetarian restaurants around at the time. Around that time I was also starting to think seriously about my desire to eat local, seasonal food and my frequently conflicting desire to eat yummy, exotic food. And here it was; both at once! It could be done...
Since I don't have much experience at spicing curries from scratch, I tend to use a good pre-mixed curry powder*. Use your favourite curry powder, and be prepared to adjust the amount according to what you use and what level of spiciness you want. Bear in mind that you can always add a little more but once it is in, it's in.
4 to 6 servings
1 hour - 30 minutes prep time
3 cups peeled, diced rutabaga1 medium carrot
1 medium onion
3 stalks of celery
2 large apples
3 tablespoons sunflower seed oil
1 teaspoon sea salt
1 teaspoon coriander seed
1/2 teaspoon cumin seed
1/4 teaspoon black peppercorns
1 tablespoon curry powder, more or less
Peel and dice the rutabaga, the carrot and the onion. Wash and dice the celery. Wash, core and dice the apples.
Boil the rutabaga and carrot until tender.
Meanwhile, when they are about half done (20 minutes) sauté the onion and celery in the oil, over medium low heat, until soft and translucent. Use a large skillet. Grind the coriander, cumin and black pepper and mix with the salt and curry powder. Mix into the onion and celery with the apples, and continue sautéing until the apples are soft and the onions lightly browned.
When the rutabaga and carrot are done, drain them and mash them coarsely. Mix them in with curry mixture in the skillet, and continue to cook for 5 or so minutes, until everything is well amalgamated.
Serve with steamed rice. Top with yogurt or sour cream, and toasted nuts or seeds if you like.
*I used Yeo's Malaysian curry powder for this, which is light and aromatic but packs a fair kick.
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