Root Vegetable Peanut Curry
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In your crate
Diced veggies (beets, onions, carrots, parsnips, rutabaga, etc.)
Peanut sauce
Rice or Cornmeal
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Recommended cooking utensils
For the Curry: Large sauté pan or skillet, stirring spoon or spatula, saucepan lid (optional, for simmering)
For Cooking the Rice/Polenta: Medium saucepan, fork (for fluffing the polenta)
For Serving: Ladle (for scooping the curry)
Instructions
Rinse rice and add to a medium saucepan. Add water (1 cup rice = 1 cup water). Bring the mixture to a boil over medium-high heat, uncovered. As the water begins to boil, reduce heat and cover. Cook until the rice is tender.
Add the jar of pre-roasted veggies and the jar of peanut sauce to a sauce pan.
Add water for desired consistency and bring to boil.
Add salt to taste (peanut sauce has some salt).
Serve rice/polenta and top with curry. Enjoy!
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.
If cooking from scratch: Preheat the oven to 450°F. Spread the veggies in a baking tray and drizzle some oil and bake for 20 minutes.