Vegan Japanese Turnip Curry
Recipe information
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Cooking:
30 min.
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Servings per container:
2
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Source:

Ingredients for - Vegan Japanese Turnip Curry

1. Cubed Japanese turnips - 2 cups
2. Potato, peeled and cubed - 1
3. Tomato, diced - 1
4. Water - 1 cup
5. Ground turmeric - ¼ teaspoon
6. Canola oil - 1 teaspoon
7. Dried red chile peppers - 2
8. Thai green chiles - 2 small
9. Cinnamon stick - 1 (1/2 inch) piece
10. Pearl onions - 4
11. Unsweetened dried coconut - 2 tablespoons
12. Coriander seeds - 1 tablespoon
13. Cashews - 5
14. Green cardamom pods - 2
15. Whole cloves - 2
16. Fennel seeds - ½ teaspoon
17. Cumin seeds - ¼ teaspoon
18. Chopped cilantro - 2 tablespoons
19. Chopped fresh mint - 2 tablespoons
20. Water, or as needed - 1 teaspoon
21. Canola oil - 1 teaspoon
22. Fennel seeds - ½ teaspoon
23. Cinnamon stick - 1 (1 inch) piece
24. Garlic, minced - 2 cloves
25. Fresh ginger root, minced - 1 (1 inch) piece
26. Fresh curry leaves - 4
27. Peas - ¼ cup
28. Salt, or to taste - 1 pinch

How to cook deliciously - Vegan Japanese Turnip Curry

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.