Thai-style roasted root vegetable casserole

Many Thai curries tend to be elaborate, with fussy, intricate curry pastes, a lengthy list of ingredients, and complex flavours. This dish dispels all of these myths. It is a simple curry that bangs with clean spice and simple flavours. But don't let that fool you, this is a fantastic curry.

I chose to roast the vegetables before I added them to the curry. I wanted the vegetables to caramelise and concentrate their flavours. The different root vegetables add a variety of textures and nuances to this dish. The broth is simple, with a light drizzle of soy sauce, and is loaded with ginger and lemongrass. Light, clean, delicate, and satisfying, this is the perfect fall dish for a windy night that's about to turn cold.

I love Maria Elia's cookbooks, and I have them all. This one, though, is probably my favourite; the recipes are fantastic, and the flavours are creative. Maria Elia honed her skills at the world's best restaurants, ElBulli and Arzak, and has worked in the US and England. She currently does pop-ups in London. Her recipes feature unusual and unique flavour combinations from around the world.

For all recipes from this cookbook, click here.

Ingredients:

1 sweet potato, peeled and cut into small bite-sized pieces

1 small kohlrabi, peeled and cut into small bite-sized pieces

2 carrots, peeled and cut into small bite-sized pieces

1 cup yam, peeled and cut into small bite-sized pieces

4-5 small taro root, peeled

Salt, to taste

1 teaspoon pepper

Oil spray

2 tablespoons oil, 1 onion, thinly sliced

3-4 garlic cloves, minced

2 tablespoons ginger paste

1-2 Thai red chillies, halved longitudinally, or to taste

4 1-inch pieces of lemongrass, lightly bruised

3 cups water or vegetable stock

2 tablespoons soy sauce

Salt, to taste

Cilantro, to garnish

Preheat the oven to 375 °F.

Layer the root vegetables on a lined baking sheet and sprinkle with the salt and pepper. Spray with the oil. Bake for 30-40 minutes till the vegetables are charred. Remove and set aside.

Heat the oil in a wok. Add the onions and fry for 1 minute, until the onions are soft and translucent; do not let them take on any colour. Add garlic, ginger, chillies, and fry for a few minutes until the ginger is aromatic and cooked.

Add the lemongrass and the roasted root vegetables and stir the pot to toss the vegetables in the oil. Cook for 3-4 minutes.

Add the stock, soy and salt and simmer for 20 minutes. Test the vegetables to see if they are tender and cooked through—taste for salt and spice.

Serve hot, garnished with cilantro, and accompanied by sticky rice.