Vegetable Curry

I am in the middle of making vegetable curry. We had TONS of root veggies in our fridge in need of eating so I included potatoes, sweet potatoes, turnips, beets (this part is kind of an experiment), carrots, parsnips, onions, and a pepper. Did you know that beets turn everything red? Cutting them up stained my hands red, now all the veggies are pretty red/pink too! This is my first time ever cooking with beets, I'm still a skeptic, we shall see if I like them. :)

Here is the recipe: I took ideas from about 6 different curry recipes and then made up my own... Spices are approximated because I didn't actually measure them.

2 potatoes
2 sweet potatoes
2 parsnips
1 carrot
1 beet
2 turnips
1 onion
1 pepper
1 13.5 oz. can of coconut milk
curry powder
salt and pepper
cumin
cayenne pepper
1 cup of cooked rice

-peel and cut all veggies into 1/2inch chunks (use veggies you have on hand or like, almost anything works! I would add beans or broccoli if I had it...)
-roast veggies on a baking sheet with olive oil for 30min. on 400 or until almost cooked through.
-Put veggies in a pot on MH and add spices (about 1 1/2 tbs curry powder, 1 tsp cumin, 1/2 tsp or less of cayenne pepper). Stir until veggies are coated.
-Add coconut milk, stir to combine, and bring to a boil.
-Taste and adjust spices as needed, then simmer on low until veggies are soft.
-Serve over rice and add dollop sour cream or yogurt on top if you want!

NOTE: After eating the curry, I have a few suggestions that could possibly make it even better!
1. Try adding some green veggies if you have them that have a little crunch, that will help add some diversity and make things a little less mushy. I have a thing with 'mushy' for some reason... don't like it a lot.
2. It might add to the flavor to add some shaved fresh ginger and garlic to it too... Although I have not tested it.

Overall, a good way to use veggies that tastes great! You don't even realize you're eating such a wide variety of them. Cheers!