Vegan Japanese Turnip Curry Recipe

Place turnips potato and diced tomato in a large saucepan. Add 1 cup water and turmeric. Bring to a boil reduce heat and simmer until vegetables are tender about 15 minutes.

Heat 1 teaspoon canola oil in a skillet over medium heat. Stir in red chiles and green chiles 1/2-inch cinnamon stick pearl onions coconut coriander cashews cardamom pods cloves 1/2 teaspoon fennel seeds and cumin seeds. Cook stirring constantly until spices are fragrant and coconut starts toasting about 3 minutes. Remove from heat. Transfer to a spice grinder. Add cilantro mint and 1 teaspoon water; grind until a smooth paste forms adding more water as needed.

Heat 1 teaspoon canola oil in a large skillet over medium-low heat. Stir in 1/2 teaspoon fennel seeds and 1-inch cinnamon stick; cook for 30 seconds. Add minced garlic ginger and curry leaves; cook and stir until garlic and ginger are fragrant about 2 minutes more.

Pour cooked vegetables and spice paste into garlic-ginger mixture and bring to a boil. Add more water if curry is too thick. Mix in green peas and salt reduce heat and simmer for 10 minutes more.