The Oxbow Box Project- Vegan Japanese Turnip Curry

If turnips aren’t your thing, then Japanese turnips will definitely change your opinion. Japanese turnips are normally used for salads and they taste great with just some sea salt sprinkled on them. Unlike most other turnips, these are mildly sweet and crunchy, almost like radish. Turnips are a good source of Vitamin C and fiber, so a great way to start eating them is by introducing these Japanese turnips in your menu. My oxbow box came with a bunch of these beautiful turnips and i made a simple Indian curry also known as korma in India. It is a rich, creamy and flavorful entree that pairs well with rotis and rice.

turnip kurma

Ingredients

1 medium bunch Japanese turnips, peeled and cubed

1 medium potato, peeled and cubed

1/4 cup fresh or frozen green peas

1 tomato, diced

2 cloves garlic, minced

1 one inch piece ginger, minced

1/4 teaspoon turmeric powder

1 teaspoon oil

1/2 teaspoon fennel seeds

1 one inch piece cinnamon stick

4-5 curry leaves

2 tablespoons cilantro

2 tablespoons fresh mint

Ingredients for the spice mix

2 dried red chilies

2 Thai green chilies

1/2 inch cinnamon stick

2 cloves

2 green cardamom

1/4 teaspoon cumin seeds

1/2 teaspoon fennel seeds

4 pearl onions

2 tablespoons coconut, grated

1 tablespoon coriander seeds

5 raw, unsalted cashews

1 teaspoon oil

Method

1. Place turnip, potatoes, tomato in a large pan. Add a cup of water and turmeric powder. Cook until they turn tender.

2. Fry the ingredients listed under “spice mix” in a teaspoon of oil until fragrant on medium flame and grind to a smooth paste along with cilantro and mint, adding little water.

3. Heat a teaspoon of oil in a pan. Add fennel seeds and cinnamon, let it cook for 30 seconds.

4. Add curry leaves, ginger and garlic and cook for a minute.

5. Add the cooked veggies along with the spice mix paste and bring them to a boil. Add more water if the curry is too thick.

6. Add green peas and salt, let it simmer for 10 minutes.

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