INDIAN ROOT VEGETABLES

Indian Root Vegetables image

Looking at several root vegetables milling around the kitchen, I came up with this recipe that spices up these veggies with typical Indian spices and a few other fun additions. Tomatoes help make a pseudo-gravy. Serve with basmati rice. Reduce number of red peppers to reduce heat-spice, if you can't hack it.

Provided by jesse_todhunter

Categories Side Dish Vegetables Sweet Potatoes

Time 50m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
10 whole dried red chile peppers, or to taste
1 tablespoon mustard seeds
1 (1 inch) piece ginger, grated
2 cloves garlic, minced
1 medium onion, chopped, or more to taste
1 ½ teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1 large yam, cubed
1 large sweet potato, cubed
2 small red potatoes, cubed
3 tomatoes, roughly chopped, or more to taste
1 bunch spinach, chopped
salt to taste
3 sprigs cilantro, chopped

Steps:

Heat oil in a large lidded frying pan over medium-high heat. Add chiles and mustard seeds to the hot oil, and let crackle for about 15 seconds. Add ginger and garlic and cook until fragrant, about 15 seconds more; do not burn the garlic. Add onion and saute until lightly brown, 3 to 5 minutes. Add chili powder, turmeric, and garam masala; mix well.
Add yam, sweet potato, and red potatoes to the frying pan with the onion mixture. Stir to spread spices evenly. Cook over medium-high heat for about 3 minutes. Add tomatoes and stir to release juices. Reduce heat to low, cover the pan, and simmer until root vegetables are tender, about 20 minutes.
Add spinach to the frying pan; cook and stir until wilted, about 2 minutes. Season with salt and garnish with cilantro.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 59.6 g, Fat 6.5 g, Fiber 11.9 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 143 mg, Sugar 7.3 g