Vegan Japanese Turnip Curry

Name: Vegan Japanese Turnip Curry
Total time: 60
Yield: 2
Ingredients: 2 cups cubed Japanese turnips; 1 potato, peeled and cubed; 1 tomato, diced; 1 cup water; ¼ teaspoon ground turmeric; 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

Recipe by Oxbow Farm from allrecipes.com

Dinner 60 Mins.

Ingredients

2 servings

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2 cups cubed Japanese turnips
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1 potato, peeled and cubed
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1 tomato, diced
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1 cup water
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¼ teaspoon ground turmeric
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1 teaspoon canola oil
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2 dried red chile peppers
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2 small Thai green chiles
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1 (1/2 inch) piece cinnamon stick
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4 pearl onions
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2 tablespoons unsweetened dried coconut
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1 tablespoon coriander seeds
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5 cashews
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2 green cardamom pods

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2 whole cloves
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½ teaspoon fennel seeds
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¼ teaspoon cumin seeds
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2 tablespoons chopped cilantro
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2 tablespoons chopped fresh mint
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1 teaspoon water, or as needed
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1 teaspoon canola oil
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½ teaspoon fennel seeds
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1 (1 inch) piece cinnamon stick
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2 cloves garlic, minced
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1 (1 inch) piece fresh ginger root, minced
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4 fresh curry leaves
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¼ cup peas
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1 pinch salt, or to taste

Instructions

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.
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.
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.
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.