meals packed in round, stacked, metal
lunch containers. This curried vegetable
dish could be one of several in a meal or
simply served with rice and perhaps the
spiced lentil stew known as dal.
Note: The Bengali Five Spice mixture
called panch phoron contains black mustard, cumin, fennel, nigella and fenugreek
seeds; you can substitute whole cumin seeds.
3 tablespoons coconut oil, divided
1 medium (about 1 pound) Gilfeather
turnip, peeled and cut into ½-inch
cubes to yield about 2 generous cups
1 pound winter squash, such as
pumpkin, delicata or butternut,
peeled (no need to peel delicata)
and cut into ½-inch cubes to yield
about 2 cups
1 teaspoon coarse salt, plus more
1 tablespoon turmeric powder
1 tablespoon panch phoron spice
mixture (see note above) or
3 cloves garlic, minced
1 tablespoon fresh, finely grated
1 small dried Thai red chili, crushed,
or ¼–½ teaspoon crushed red
pepper, to taste
2 cups firmly packed ribboned kale
1 tablespoon fresh lemon juice
Preheat oven to 350 F. Put one tablespoon of coconut oil in a rimmed sheet
pan or large baking dish and place in
oven to melt coconut oil. In a medium
bowl, toss turnip and squash cubes with
1 teaspoon salt and turmeric powder.
Spread in melted coconut oil and toss
to coat. Bake 25–30 minutes until a fork
easily pierces vegetables and they are
In a medium cast-iron frying pan or
other heavy-bottomed sauté pan, set over
medium-high heat, toast panch phoron or
cumin just until fragrant, about 1 minute.
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