Curried Root Vegetables

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 126
  • Fat: 6.0g
  • Saturated fat: 0.6g
  • Protein: 3.7g
  • Carbohydrate: 16.4g
  • Cholesterol: 0mg
  • Iron: 1.2mg
  • Sodium: 387mg
  • Calories from fat: 40%
  • Fiber: 5.1g
  • Calcium: 88mg


  • 1 large rutabaga, peeled and cut into 2-inch pieces (about 1 1/2 cups)
  • 2 large carrots, peeled and cut into 2- inch pieces (about 1 cup)
  • 1 large turnip, peeled and coarsely chopped (about 1 cup)
  • 1/2 teaspoon salt, divided
  • 2 teaspoons olive oil
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground turmeric
  • 2 garlic cloves, minced
  • 1/4 cup slivered almonds, toasted and finely chopped
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley


  1. Arrange rutabaga, carrot, and turnip in a vegetable steamer. Steam, covered, 18 to 20 minutes or until vegetables are tender but still firm. Drain vegetables and transfer to a bowl. Add 1/4 teaspoon salt.
  2. Heat oil in a large saucepan over medium heat. Add curry powder and next 4 ingredients; cook 1 minute, stirring constantly. Return vegetables to pan and add almonds; toss gently. Cook 1 to 2 minutes or until thoroughly heated. Add remaining salt and pepper, and sprinkle with parsley.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curried Root Vegetables Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy