Turnip Curry in Coconut Milk

Turnips are an underrated vegetable when it comes to Indian cooking.I got these turnips to practice for Culinary school and wanted to incorporate them into Indian cooking.So here goes my recipe for tunrips in a tomato and coconut milk gravy.Very delicious and subtle.

Preparation time 30 minutes 
Serves 2 cups
Serving Size 1/2 recipe
Calories Per Serving Approximately 90 per serving
Difficulty Medium

3 turnips diced
1/2 medium onion diced
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2-1 teaspoon coriander powder
6 green chili halved (adjust to your spice levels)
1/4 teaspoon red chili powder
1 tablespoon coconut milk
3-4 roma tomatoes diced
salt to taste
1/2 teaspoon ginger garlic paste

1.Take a saucepan and add the turnips, add enough water just to cover them, salt and let it come to a boil and cook on medium flame until fork tender.Drain water and keep aside.

2.In a pan add the oil and mustard seeds and let splutter, then add the cumin seeds, curry leaves, and let splutter.

3.Add the onion,salt,turmeric  and green chili and saute for 2 -3 minute until onions are soft and translucent.now add the ginger garlic paste and saute for 1 more minute on a medium flame.

4.Now add the tomatoes and spices and saute for 2 minutes, add 1 cup of water and cook until tomatoes are soft.

5.Now add the turnips and cook for 2-3 minutes until the flavors meld and then add the coconut milk and gently simmer for 2 minutes and turn off the stove.

Can be served with rice or roti.
Tamarind can also be added instead of tomato.


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