Madras Root Vegetable Curry Recipe

• 1/2 tsp black mustard seeds
• 4 Tbsp. ghee (Indian clarified butter, available in Indian groceries)
• 2 x onions finely minced
• 8 x garlic cloves chopped
• 2 Tbsp. finely-minced ginger root
• 3 x green chiles minced
• 3 x parsnips peeled, and cut into 1/2" by 2" sticks, 1/4" thick
• 3 x turnips peeled, and cut into 1/2" by 2" sticks, 1/4" thick
• 3 x carrots peeled, and cut into 1/2" by 2" sticks, 1/4" thick
• 1/2 x rutabaga peeled, and cut into 1/2" by 2" sticks, 1/4" thick
• 1 Tbsp. coriander
• 1 Tbsp. garam masala (available in Indian groceries)
• 1/2 Tbsp. grnd cumin
• 1/2 Tbsp. turmeric
• 1/2 Tbsp. grnd cardamom
• 1/2 tsp chili pwdr
• 1/2 tsp fenugreek
• 1 c. chicken stock
• 1 c. canned, crushed tomatoes Salt to taste Warm, cooked white or possibly brown rice for serving Cilantro leaves for garnish

Directions