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.
Directions
Recipe Ingredients
- 2 cups cubed Japanese turnips
- 1 potato, peeled and cubed
- 1 tomato, diced
- 1 cup water
- ¼ teaspoon ground turmeric
- Spice Paste:
- 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
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