Roasted root vegetable curry

Serves 4 Prep time 10 minutes
Cook time 25 minutes

30g local pumpkin
30g sweet potatoes
30g carrots
30g white radish
30g local new potatoes
½ red onion, cut into wedges
1 tbsp ghee

vegetable curry stock
1 whole white onion
1 carrot
55g white radish
10g coriander root
½ red onion, cut into wedges
3 tbsp vegetable curry powder mix (available at wet markets)
½ cup coconut milk
pinch salt
pinch sugar
pinch white pepper

• Peel and slice the local pumpkin, sweet potatoes, carrots and white radishes into long, bite-sized pieces, then blanch till cooked. Peel whole new potatoes, then blanch till cooked. Set aside.
• Heat up a pot till warm and fry the red onions in ghee till fragrant. Combine all the vegetable stock ingredients, mix well in the stock pot, then bring to a boil and simmer for half an hour or more, until it is fragrant.
• Combine all the root vegetable ingredients together and lightly roast in an oven for 20 minutes at 165°C, or until slightly caramelised.
• Place the cooked root vegetables into a pot, then pour in vegetable stock mixture. Simmer for another 10 minutes before serving.

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