The winter holds many root vegetables and interesting starts like sprouts. Last week we received two different sprouts in the share and here is how I used them in a big vegetable curry.
Root Vegetable Curry
3 Red Potatoes, cut into 1″ cubes
2 Carrots, cut into 1″ cubes
1 Onion, diced
2 Bok Choy, sliced thinly
1 bag of Sprouts
1″ piece of ginger, grated or diced
2 cloves of garlic
1 tblsp Hot Curry Spice Mix or your favorite spice mix
8 cups of Water
Heat a medium pan and add the onion with olive oil, dry spice mix, kosher salt, freshly cracked black pepper. Saute until tender. Add potatoes and carrots and brown, you may need to add a little water. Add the remaining vegetables, ginger, garlic and water and stew for 30 minutes. Taste and determine if it needs to cook longer to develop flavor. Enjoy!