Vegan Japanese Turnip Curry

Recipesfull introduces to you: Indian Recipes. (Vegan Japanese Turnip Curry). If turnips aren't your thing, then Japanese turnips will definitely change your opinion. Japanese turnips are normally used for salads, and they taste great with just some sea salt sprinkled on them. Unlike most other turnips, these are mildly sweet and crunchy, almost like radishes. This Indian-style curry, or korma, is a rich, creamy and flavorful entree that pairs well with rotis and rice.

Brief

Prep 30 mins

Cook: 30 mins

Total: 1hr

Servings: 2

Yield: 2 servings

Vegan Japanese Turnip Curry

Ingredients

2 cups cubed Japanese turnips

1 potato

peeled and cubed

1 tomato

diced

1 cup water

¼ 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

½ teaspoon fennel seeds

¼ teaspoon cumin seeds

2 tablespoons chopped cilantro

2 tablespoons chopped fresh mint

1 teaspoon water

or as needed

1 teaspoon canola oil

½ teaspoon fennel seeds

1 (1 inch) piece cinnamon stick

2 cloves garlic

minced

1 (1 inch) piece fresh ginger root

minced

4 fresh curry leaves

¼ cup peas

1 pinch salt

or to taste

Spiced Naan

World Cuisine

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Vegan Japanese Turnip Curry

Servings Per Recipe:2

Calories: 312.9

% Daily Value *

Protein: 8.5g 17%

Carbohydrates: 48.6g 16%

Dietary Fiber: 11.9g 48%

Sugars: 10.9g

Fat: 11.8g 18%

Saturated Fat: 4.2g 21%

Vitamin A Iu: 3379.6IU 68%

Niacin Equivalents: 4.9mg 38%

Vitamin B6: 0.7mg 44%

Vitamin C: 133.5mg 223%

Folate: 77mcg 19%

Calcium: 180.6mg 18%

Iron: 4.5mg 25%

Magnesium: 106.3mg 38%

Potassium: 1233.2mg 35%

Sodium: 240.7mg 10%

Thiamin: 0.3mg 29%

Calories From Fat: 106.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.