From Episode 6: "India"

• 1 tbs grape seed oil
• 2 leeks, halved and then sliced
• 1 tsp. minced garlic
• 1 tsp. minced ginger
• 5 cardamom pods
• 1 cinnamon stick
• 1 tbs. masala spice

Root Vegetables:

• 2 Candy stripped beets, peeled and sliced
• 2 golden beets, peeled and sliced
• 3 dragon carrots sliced in half length wise
• 3 white carrots sliced in half length wise
• 2 turnips, sliced

• 1 can coconut milk (unsweetened)
• Salt

In a sauté pan, combine the grape seed oil, leeks, ginger and garlic. Sauté until they start to turn translucent. Add the cardamom and cinnamon stick until they become fragrant. Add the vegetables and toss until they are well coated with the seasonings. Add the masala spice and the coconut milk.

Cook the curry for an hour until the vegetables are tender and flavorful. Season with salt.

Serve with rice.