Root Vegetable Vindaloo
Kevin Adey of Northeast Kingdom
18 Wyckoff Avenue, Bushwick, 718-386-3864
“Creating a new menu based around “traditional” Thanksgiving ingredients is a nice challenge,” says Adey, who keeps his Thanksgiving menu fresh each year.
1 Tbsp. each whole cumin, corriander, black pepper, cloves, and cardamom–all toasted and ground
1 Tbsp. ground chili pepper
1 ghost pepper, fresh, minced (or 1 Tbsp. of any other fresh pepper, minced, to reflect your preferred hotness level)
2 onions diced small
1 Tbsp. minced ginger
4 cloves garlic sliced
1 tsp. dry mustard
1 tsp. tumeric
1 bay leaf
1 cup chicken stock
Splash white wine vinegar
2 cups mixed root vegetables, roughly cubed
Salt to taste
Sweat ginger, onion, ghost pepper and garlic until soft and fragrant. Deglaze the pan with vinegar and add all ground spices. Add the stock and bay leaf after you’ve stirred in the spices.
In the curry, cook a mix of root vegetable of your choice, cubed into bite-sized pieces, until tender. “Rutabegas, sweet potatoes, turnips, parsnips would be my choice for vegetables,” says Adey.
Once they’re tender, season with salt and serve.
For more Thanksgiving recipes from Brooklyn chefs, click here.