Caroline Morjaen

Caroline Morjaen

Health boosting curry with root vegetables

2020-11-14 / RECIPES

Health boosting curry with root vegetables

It’s time to give your immune system a boost. Let’s do this with this delicious curry with chicken and roots (sweet potato, carrots, parsnip and celeriac). Curry is real comfort food, ideal for cold days and you can make as many variations as you want. It’s always yummy! This time I made a winter version with different types of roots.

We all use carrots regularly, but parsnip and celeriac are lesser known root vegetables loaded with important vitamins and minerals that may offer impressive health benefits. They have a very high content of vitamin C (strengthens your immune system and enhances cardiovascular and eye health).  They are a great source of fiber (vital for your gut health); antioxidants and potassium (lowers both blood pressure and risk for kidney stones). Celeriac also contains a lot of Vitamin K and B6! And you know what’s more? They are low in calories and perfect to replace potatoes in your diet. 

You can of course make a vegetarian version of this dish, leaving out the chicken.

40 min

4

Ingredients

  • 1 full tablespoon of yellow (or thai or red) curry paste
  • coconut milk (the thick canned one or coconut milk from a brick)
  • 1 large sweet potato (or 2 small ones) in small cubes
  • 6 large carrots; if possible in different colors
  • 3 large parsnips
  • ¼ of a normal size celeriac
  • 1 large red onion- chopped in small pieces
  • 1 clove of garlic in small pieces
  • 1 cm of fresh ginger cut into small pieces (or ground ginger)
  • 1 large can of pureed tomatoes or whole tomatoes (so no concentrated tomato puree)
  • 500 gr of boneless chicken thighs cut into small cubes
  • salt, pepper, chili flakes (optional)
  • fresh coriander
  • olive oil or coconut oil

Preparation

  1. Mix 1 full tablespoon of curry paste with a cup of coconut milk in a small bowl (if it’s not strong enough for you, add some more curry paste)
  2. Cut the peeled sweet potato, celeriac, parsnip and carrots into small pieces or cubes.
  3. Heat the olive or coconut oil over medium heat in a large pot and gently fry the chicken. Season with salt, pepper and the chilli flakes.
  4. Add the chopped onion, ginger and garlic and sauté for 2 minutes.
  5. Then add the sweet potato, carrots, parsnip and celeriac and let it simmer for a while on a low heat.
  6. Pour in the curry & coconut milk mix,  stir everything together and let it simmer for another minute.
  7. Add the whole can of tomatoes and the remainder of the can of coconut milk (or a cup of the normal coconut milk) until all is covered.
  8. Season with salt and chili flakes (to your liking) and increase the heat until it starts to boil. 
  9. Let it boil gently on low heat for another 10 minutes until all vegetables are al dente. 
  10. Before serving, add some fresh coriander.

        TIP: Serve with cauliflower rice.

                                      ENJOY!! 🙂