NUTRITION

Red Curry Root Vegetable Stew

07/14/2015

 thehourglassproject_root_vegetable_curry_stew

If you read my previous post, then you are very aware that I have been sent home from my in-laws with an abundance of organic vegetables from my mother in-laws garden and I’m on a mission to use them all!

The vegetables in my arsenal include turnips, carrots, potatoes, zucchini, onions, beets, snap peas, and green beans (only a handful which I ate after washing).

thehourglassproject_organic_vegetables

Tuesday, I started my cooking endeavor and made a red curry stew with root vegetables.  I had done a quick search for a recipe with root vegetables (turnips, beets, potatoes, onions, carrots…) and came across a great root vegetable stew courtesy of www.eatliverun.com.  I had a slew of root vegetables from my MIL, but I had to search the pantry for the rest of the ingredients.  I had enough to get by with some mild variations.

For example, I had diced canned tomatoes rather than whole, and I didn’t have tomato paste so I altered the recipe and used red curry paste to give it my own spin.  I also used cinnamon and ginger into season my vegetables rather than italian seasoning as in the original recipe.

I was thrilled too, because my husband had bought me a dutch oven for our “iron anniversary” almost two years ago and I had not yet had a recipe that called for it until now!

Here are the ingredients I used:  2 large beets, 1 small onion, 8 small carrots, 6 small turnips, 5 small potatoes, 6 swiss chard leaves, 2 (14.5 oz) cans of peeled and diced organic tomatoes, 1 table spoon of red curry paste (gluten free), 4 tablespoons of olive oil (3 for base of dish and 1 to mix in with root veggies before baking) and seasoning with cinnamon, ground ginger, and garlic powder to taste.

The recipe was easy enough and not too intensive.  The most time consuming part was prepping the veggies, which I find therapeutic.  The recipe takes about an hour to make, but mostly because you are waiting for the veggies to bake.  While I was waiting for the vegetables, I used the leftover veggie “waste” to make a vegetable stock for later use.  This is simple – just add a couple of cups of water to your vegetable waste and boil for about 30 minutes, then strain out your vegetables.  Season to taste.

thehourglassproject_vegetable_stock

As for the instructions for the stew, here is what I did.

Step 1:  Preheat the oven to 450

Step 2:  Prep veggies; wash, peel and dice.

Step 3: Pour 3 tablespoons of olive oil on the bottom of your dutch oven and heat at medium until hot.

Step 4:  Throw chopped onion into the dutch oven and heat it until the edges are brown.

Step 5: Put root veggies in a baking ban and pour tablespoon of olive oil on top, massaging gently into the vegetables.

Step 6:  Sprinkle seasoning over veggies (to taste).

Step 7: Put the root veggies in the oven for 40-45 minutes stirring the vegetables 1-2 times while cooking.

Step 8:  Once onions are golden brown mix in 1 tablespoon of red curry paste.

Step 9:  Add 2 cans of organic tomatoes with juice and mix together.  Cook for 3 minutes, then turn off heat and cover.

Step 10: When vegetables are done add root veggies to the dutch oven mixture and gently mix.

Step 11:  Tear your greens into bite size pieces and add to the mix.  Let sit for 10 minutes.

Step 12:  Serve and enjoy!!!

Make sure you stop over at www.eatliverun.com though and check out her original recipe and many other great culinary treats!

I loved this recipe and enjoyed eating a large helping for dinner, but my kids and my husband had different reactions.  My husband, who did not eat any vegetables when I first met him, had a hard time overcoming the idea of eating beets and spent a few minutes on his phone looking up the nutritional value in beets before he would even take a bite.  I would probably not serve this to him again.  My kids (4 & 5) where not so excited to eat it either.  I think if I had put it on a bed of rice they may have been a little more open to it, but this was their very first stew and I think the consistency threw them off.  They both agreed to eat 5 large bites for health benefits and didn’t complain while eating it, but didn’t really want to eat any more once they hit their 5 (although I did talk my 5 year old into a bonus bite! lol).  I don’t typically have this many root vegetables, so I’m not sure how often I will make this, but I would make it specifically just for me because it was easy to make, is healthy and filling, and I really enjoyed the taste.

If you have the opportunity to try this recipe out let me know how it comes out for you? If you make any modifications I’d love to hear as well.  I am always looking for new gluten free, grain free, and sugar free recipes to try out!

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