Vegan Turnip Curry Recipes

VEGAN JAPANESE TURNIP CURRY

Steps:

• 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.

TURNIP CURRY

Steps:

• Heat oil in a large saucepan on medium-high heat, add curry powder, turmeric, paprika, allspice. Cook until fragrant, stirring constantly, about one minute.
• Add onion, garlic, ginger, bell pepper, thyme, cook stirring until onion is soft, about 2 minutes.
• Stir in cubed turnip and stir to coat. Add vegetable broth, Scotch bonnet pepper, cover and bring to a boil.
• Reduce to a simmer and cook turnip until tender, about 20-25 minutes, or until there is a thick sauce. Add salt to taste.

VEGAN TURNIP CURRY

Steps:

• Heat the oil and add the fennel seed and turnip chunks. Cook over medium heat for about 5 minutes.
• Add the salt, turmeric, and cumin. Stir until every piece of turnip is coated with spice. Continue to cook over very low heat for about 10 minutes - stirring occasionally.
• Add the water - I prefer my curry less soupy, so I used about a half cup of water. If you like a soupier consistency add the full cup. Cook until heated through - another 3 or 4 minutes.
• Remove from heat and stir in the cilantro.

CHICKPEA & ROASTED PARSNIP CURRY

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the parsnips in a roasting tin and toss with half the oil, the cumin and some seasoning. Roast for 25-30 mins until softened.
• Heat the remaining oil in a pan. Cook the onion and coriander stalks for 15 mins, or until really soft and caramelising. Stir in the curry paste and cook for 1 min, then add the chickpeas and coconut milk. Simmer for 10 mins until the sauce reduces and clings to the chickpeas. Add the lime juice and season again to taste, if you like.
• Top with the parsnips, coriander leaves and lime wedges and serve with yogurt, rice or naan bread.