Swede and Carrot Curry

Swede is a typical winter root vegetable
 It is not very popular especially with old people.

It was their main staple after WWII. I bought one on the weekly market. A bit of curry was a way to prepare it without any meat.
Some dried whole spices and some fresh aromatics help the veggies along.
You can go one pot with meat and bacon or just prepare it vegetarian.

Recipe:
500 g swede
2 large carrots
400 g mushrooms
3 shallots
3 cloves of garlic
2 spring onion
1 knob of ginger
1 veg stock cube
1 tbsp tomato paste
1 tsp chili flakes
200 ml coconut milk
50 g dessicated coconut
1 tsp cumin
1 tsp coriander
1 tsp fenugreek
1 tsp mustard seeds
1 tsp curcuma
2 tbsp veg oil
Salt and pepper
1 tsp dark brown sugar
1 tsp lemon juice
1 tbsp parsley

Chop everything.
Heat up the oil and get the dried spices in to pop.
Add onions, garlic and ginger and tomato paste.
The coconut milk follows next.
Then get all veggies in. Fill up with 500 ml stock and season.
Cook until veggies are tender.
Add sugar and lemon juice and dessicated coconuts.
Garnish with parsley.