Vegan Japanese Turnip Curry Recipe

Name: Vegan Japanese Turnip Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cubed Japanese turnips; 1 potato, peeled and cubed; 1 tomato, diced; 1 cup water; 1/4 teaspoon ground turmeric; Spice Paste:; 1 teaspoon canola oil; 2 dried red chiles; 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; 1/2 teaspoon fennel seeds; 1/4 teaspoon cumin seeds; 2 tablespoons chopped cilantro; 2 tablespoons chopped fresh mint; 1 teaspoon water, or as needed; 1 teaspoon canola oil; 1/2 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; 1/4 cup peas; 1 pinch salt, or to taste

Servings: persons

2 cups cubed Japanese turnips
1 potato, peeled and cubed
1 tomato, diced
1 cup water
1/4 teaspoon ground turmeric
Spice Paste:
1 teaspoon canola oil
2 dried red chiles
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
1/2 teaspoon fennel seeds
1/4 teaspoon cumin seeds
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
1 teaspoon water, or as needed
1 teaspoon canola oil
1/2 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
1/4 cup peas
1 pinch salt, or to taste

1
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
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
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
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.

248

kcal

Calories

Fat

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 29 ingredients. The key ingredients include: 2 cups cubed Japanese turnips, 1 potato, peeled and cubed, 1 tomato, diced, 1 cup water, and more.

Yes, Vegan Japanese Turnip Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Japanese Turnip Curry

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