1 tsp coriander seed
1 Tbsp garam masala
1 Tbsp turmeric
1 tsp chili powder
1 tsp cumin
1 tsp ground coriander
1/4 cup vegetable oil
6 cloves Veggie Box garlic
2 Tbsp fresh ginger, diced
2 cups Veggie Box onion, diced
1 Veggie Box rutabaga, peeled and chopped
2 Tbsp tomato paste
1 cup water, or vegetable stock for a richer flavor
3/4 cup plain coconut yogurt
Cilantro for garnish
1 Serrano or fresh chili (REQUIRED, otherwise it’s overly sweet)
Green Onion

1 tsp coriander seed 1 Tbsp garam masala 1 Tbsp turmeric 1 tsp chili powder 1 tsp cumin 1 tsp ground coriander 1/4 cup vegetable oil 6 cloves Veggie Box garlic 2 Tbsp fresh ginger, diced 2 cup s Veggie Box onion, diced 1 Veggie Box rutabaga, peeled and chopped 2 Tbsp tomato paste 1 cup water, or vegetable stock for a richer flavor 3/4 cup plain coconut yogurt 1 Serrano or fresh chili (REQUIRED, otherwise it’s overly sweet)

Heat coriander seeds in hot pan and then add oil.
Once oil is hot, sauté garlic, ginger, and onions. about 5 mins until translucent and aromatic.
Add peeled and chopped rutabaga to the pot, along with all the seasonings and tomato paste to deglaze the pan.
Stir in water (or vegetable stock) and let simmer until rutabaga is fork tender.
Finish with coconut yoghurt and a sprinkle of cilantro.
Serve with seasoned rice or naan bread.

Optional: Add stewed beef.