4 curry root vegetable pot Recipes

sweet potato, peeled and cut into 2-inch chunks, red potatoes, peeled and cut into 2-inch chunks, parsnips, peeled and cut into 2-inch chunks, carrots, peeled and cut into 2-inch chunks, olive oil, sea salt and ground black pepper to taste, butter, chopped onion, butter, vegetable broth, whole milk, all-purpose flour, curry powder, or more to taste, frozen puff pastry, thawed and cut into four 5-inch squares

boneless beef chuck roast, salt and ground black pepper to taste, vegetable oil, onion, chopped, red curry paste , or to taste, ground cumin, ground coriander, chicken broth, coconut milk, diced tomatoes and green chiles, asian fish sauce , or to taste, brown sugar, garlic, minced, tomato paste, fresh ginger root, peeled and sliced, lime, juiced, bay leaves, potatoes, halved, heads baby bok choy , sliced in 2-inch sections, green leaves intact, cornstarch, water, chopped roasted peanuts , or to taste, chopped fresh cilantro , or to taste

sized leeks (4 inches of green left on), white vinegar, defatted chicken broth or vegetable broth, olive oil, fresh cilantro sprigs, rinsed , with roots and stems crushed, garlic , lightly bruised and peeled, cinnamon sticks (each 3 inches long), ground cumin, curry powder, crumbled saffron threads, coarse salt, sized zucchini, ends trimmed, sized carrots, peeled , halved lengthwise and cut into 2-inch lengths, idaho potatoes, peeled and cut into quarters, white turnips, peeled and quartered, yellow onions, peeled and halved, ripe large tomatoes, cored and quartered, chickpeas, rinsed, pitted prunes, halved, golden raisins, chopped cilantro or parsley, cooked couscous (2 2/3 cups dried), hot (optional)