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Vegetables with Butter curry sauce

Time to use the winter vegetables. 


  • 1 chopped turnip
  • 1 cup chopped broccoli
  • 1 cup Brussel sprouts
  • 1 cup chopped carrots
  • 2 cups chopped rutabegas
  • 3 cups water
  • 2 tablespoon chicken broth
  • 2 tablespoon Curry masala
  • 4 tablespoon butter 
  • Use a 3 quart saucepan with a lid and a pasta strainer that fits the saucepan.
  • Wash and peel turnips and rutabegas (just like would you to potatoes). Chop into bite sized pieces. Place them into the pasta strainer.
  • Wash and chop other veggies. Chop the broccoli separate and keep stems separately.
  • Now add carrots, broccoli and brussel sprouts on top of turnip and rutabegas.
  • Fill your 3 quart saucepan with 4 cups of water, 2 tablespoons of curry masala, chicken broth. Stir it.
  • Put your saucepan on the burner. Let the ingredient boil and then add the pasta container to the boiling water. Add salt 
  • Cover your saucepan making sure that there is little room for steam to vent.
  • Reduce the heat to medium. Make sure the water doesn’t boil off completely. Add more water if required.
  • Add butter on top. As the butter melts it will coat your veggies .
  • Steam for 20-25 mins. Use a fork to check the tenderness.
  • When you remove the pasta container you will see most of the water has evaporated and left is buttery curry sauce coated to the vegetables.
  • Now you can add the buttery curry sauce to the seasoned chicken or you can eat with the vegetables.