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Vegan Japanese Turnip Curry
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Creamy Indian curry with sweet turnips, perfect with rotis and rice.
Ingredients:
  • 2 cups cubed Japanese turnips
  • 1 potato, peeled and cubed
  • 1 tomato, diced
  • 1 cup water
  • 0.25 teaspoon ground turmeric
  • 1 teaspoon canola oil
  • 2 dried red chile peppers
  • 2 small Thai green chiles
  • 1 (1/2 inch) piece cinnamon stick
  • 4 pearl onions
  • 2 tablespoons unsweetened dried coconut
  • 1 tablespoon coriander seeds
  • 5 cashews
  • 2 green cardamom pods
  • 2 whole cloves
  • 0.5 teaspoon fennel seeds
  • 0.25 teaspoon cumin seeds
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon water, or as needed
  • 1 (1 inch) piece cinnamon stick
  • 2 cloves garlic, minced
  • 1 (1 inch) piece fresh ginger root, minced
  • 4 fresh curry leaves
  • 0.25 cup peas
  • 1 pinch salt, or to taste
Instructions:
  • In a large saucepan, combine turnips, potato, diced tomato, 1 cup water, and turmeric. Bring to a boil, then simmer until vegetables are tender, approximately 15 minutes.
  • In a skillet over medium heat, warm 1 teaspoon canola oil. Add red chiles, green chiles, 1/2-inch cinnamon stick, pearl onions, coconut, coriander, cashews, cardamom pods, cloves, 1/2 teaspoon fennel seeds, and cumin seeds. Stir constantly until fragrant and coconut is toasted, about 3 minutes. Remove from heat, transfer to a spice grinder. Add cilantro, mint, and 1 teaspoon water. Grind into a smooth paste, adding more water if needed.
  • In a large skillet over medium-low heat, warm 1 teaspoon canola oil. Add 1/2 teaspoon fennel seeds and a 1-inch cinnamon stick; sauté for 30 seconds. Stir in minced garlic, ginger, and curry leaves, cooking until fragrant, approximately 2 minutes.
  • Combine the cooked vegetables and spice paste with the garlic-ginger mixture, bring to a boil. Adjust thickness with water if needed. Stir in green peas and salt, then simmer over low heat for an additional 10 minutes.

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