Curry up Spring
Maryland winters enjoy the delightful flux of insane temperature changes. The mild 60 degree Friday I just enjoyed was then ripped from my memory when I ran out this Saturday morning with wet hair, no jacket, and was hit in the face with 35 degree winds. Sigh. So getting back into winter mode I figured for lunch today I'd make something that would warm me up. Cue root vegetables and curry.
Brussel sprouts, two yellow onions, three medium golden potatoes, one sweet potato, and a buttercup squash filled the bill nicely. Preheat oven to 400 degrees.
Step one: Chop all those things up roughly the same size. For the brussel sprouts I cut them in half; the potatoes were roughly half inch cubes, and the onions I cut into half and then quarters keeping part of the stem intact (check out picture below). I had to put the buttercup squash in separately to cook because it was TOO TOUGH to slice. I've never tried buttercup squash before, but I'll let you know how it goes! Make sure you put cuts into the skin to allow the squash to release steam.
Step two: Season away! I used:
1/2 Tbs Garlic Powder
1 1/2 Tbs Curry Powder
1/4 inch of Ginger, grated (I'm sure powdered would work just fine)
1/2 Tbs Cumin
Salt to taste
Step three: Toss vegetables in seasoning. I rarely use oil in my cooking. The vegetables are moist enough to grab the seasoning and oil only adds unnecessary fat and calories. If you want the crispness of oil spray vegetables after laying them on the roasting pan.
Step four: Lay vegetables on the roasting pan and thank them for their service to your tummy.
Step five: Let those babies roast for at least 30 minutes. Check them every ten minutes for a toss and a pep-talk. "You're the most beautiful brussel sprout I've ever seen." "You know sweet potato, not only are delicious, but you offer me enough fiber and vitamin A to make me blush." You know, stuff to make them feel good. Take them out when they are nice and golden brown.
Step six: Realize that your buttercup squash was slightly over done so you omit it from your final product while brainstorming what to do with it.
I ended up adding more salt after because I am a salt fiend. It's something I'm working on. Just not very hard.
These root veggies did a great job of warming me up on an unexpectedly cold day. I imagine they would be really good with a creaming tahini based dressing as well. I already had most of the ingredients at home and I can use the leftovers in a buddha bowl or a salad. Reduce. Reuse. Recycle... your food into delicious new dishes.