Root Vegetable Peanut Curry

  • In your crate

    Diced root veggies (beets, parsnips, rutabaga, etc.)

    Diced Onions

    Peanut sauce

    Cornmeal

  • Recommended cooking utensils

    For the Curry: Large sauté pan or skillet, stirring spoon or spatula, saucepan lid (optional, for simmering)

    For Cooking the Polenta: Medium saucepan, fork (for fluffing the polenta)

    For Serving: Ladle (for scooping the curry)

Instructions

  1. Preheat the oven to 450°F.

  2. Spread the veggies in a baking tray and drizzle some oil and bake for 20 minutes

  3. Sauté onions in a pan until they’re translucent.

  4. Add roasted veggies and peanut sauce.

  5. Add water for desired consistency and bring to boil.

  6. Add salt to taste (peanut sauce has some salt).

  7. To cook polenta - in a saucepan, measure cornmeal and add water 3 times. Add a drizzle of oil and pinch of salt. cook on medium heat till the water is absorbed, 5-8 minutes. Fluff with a fork.

  8. Serve polenta and top with curry. Enjoy!

Cook with us!

Every Monday at 5:30pm we host virtual cooking classes. Text 218-249-1644 or email molly@duluthcenterforwomenandchildren.org to get the link to join.

Nutrition facts:

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