Sugar Snap Pea, Salad Turnip, And Poppy Seed Curry Recipe

Name: Sugar Snap Pea, Salad Turnip, And Poppy Seed Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch salad turnips; 8-10 oz sugar snap peas; 4 cloves garlic, crushed; 1 tsp ginger, shredded; 1 Tb agave; 1/2 can coconut milk; 1 Tb poppy seeds; 2 Tb olive oil; 1/4 tsp salt; 1/2 tsp garam masala; 1/2 tsp chili powder; 1/4 tsp turmeric; 1/2 tsp fennel, toasted and ground; 1/2 tsp cumin, toasted and ground; 1/2 mustard seed, toasted and ground; 1/2 -3/4 tsp cayenne (depending on preferred spice level); 3/4 tsp coriander, toasted and ground; Handful cilantro, chopped

Servings: persons

1 bunch salad turnips
8-10 oz sugar snap peas
4 cloves garlic, crushed
1 tsp ginger, shredded
1 Tb agave
1/2 can coconut milk
1 Tb poppy seeds
2 Tb olive oil
1/4 tsp salt
1/2 tsp garam masala
1/2 tsp chili powder
1/4 tsp turmeric
1/2 tsp fennel, toasted and ground
1/2 tsp cumin, toasted and ground
1/2 mustard seed, toasted and ground
1/2 -3/4 tsp cayenne (depending on preferred spice level)
3/4 tsp coriander, toasted and ground
Handful cilantro, chopped

1
You'll need a mortar and pestle, a food processor, or clean coffee grinder. Otherwise, substitute pre-ground spices and use the brown mustard whole.
2
Remove salad turnip greens and use for another meal or compost. Chop salad turnips into 1/4 in thick half moons. Chop tops off peas if necessary.
3
In a small saucepan, toast cumin, fennel, coriander, and mustard seeds on a low flame, transferring each one in turn to a mortar when toasted. Mustard seeds should crackle, and the other spices should become fragrant when ready to remove from heat. Grind up fennel, cumin, mustard seeds, and coriander with a mortar and pestle. Put aside.
4
Heat saucepan until warm on a medium flame. Add olive oil. Add garlic and ginger, stirring frequently for a minute. Add half the amount of each spice, and continue stirring frequently. Add in turnips and peas and continue stirring for 6-9 minutes. If the pan starts sticking, add in some coconut milk. Add in poppy seeds and the other half of the spices. Continue stirring frequently. Add in a half can of coconut milk, agave, and salt. Continue cooking for about 3-5 minutes, stirring less frequently.
5
Serve as a side or on basmati rice and garnish with cilantro.

1264

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 bunch salad turnips, 8-10 oz sugar snap peas, 4 cloves garlic, crushed, 1 tsp ginger, shredded, and more.

Yes, Sugar Snap Pea, Salad Turnip, And Poppy Seed Curry falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sugar Snap Pea, Salad Turnip, And Poppy Seed Curry

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