Vegan Japanese Turnip Curry recipe
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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
Nutrition Info
- 312.9 caloriescarbohydrate: 48.6 gcholesterol: : -fat: 11.8 gfiber: 11.9 gprotein: 8.5 gsaturatedFat: 4.2 gservingSize: -sodium: 240.7 mgsugar: 10.9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Japanese Turnip Curry
Directions
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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.