Turnip Curry Recipes

TURNIP CURRY

Steps:

• Heat oil in a large saucepan on medium-high heat, add curry powder, turmeric, paprika, allspice. Cook until fragrant, stirring constantly, about one minute.
• Add onion, garlic, ginger, bell pepper, thyme, cook stirring until onion is soft, about 2 minutes.
• Stir in cubed turnip and stir to coat. Add vegetable broth, Scotch bonnet pepper, cover and bring to a boil.
• Reduce to a simmer and cook turnip until tender, about 20-25 minutes, or until there is a thick sauce. Add salt to taste.

SIMPLE TURNIP CURRY

Steps:

• 1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the turnips and ginger, reduce the heat to medium-low, and cook, stirring, until golden, about 5 minutes.2. Add the tomato, cayenne pepper, turmeric, and salt, and cook until all the juices evaporate, about 3 minutes. Mix in the yogurt, stirring constantly to prevent it from curdling.3. Add the water and bring to a boil over high heat, then reduce' the heat to medium, cover the pan, and cook until the turnips are very soft, about 10 minutes. Mix in the sugar, transfer to a serving dish, sprinkle the garam masala on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN WITH TURNIP CURRY

Steps:

• Boil turnips in 5-6 cups water. mashed it with water when its tender .
• Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
• Add oil ,tomatoes and potatoes and cook for 5 to 10 minutes.
• then mashed turnips with water.
• and cook for 10 to 15 minutes .then sprinkle Garam Masala.

VEGAN TURNIP CURRY

Steps:

• Heat the oil and add the fennel seed and turnip chunks. Cook over medium heat for about 5 minutes.
• Add the salt, turmeric, and cumin. Stir until every piece of turnip is coated with spice. Continue to cook over very low heat for about 10 minutes - stirring occasionally.
• Add the water - I prefer my curry less soupy, so I used about a half cup of water. If you like a soupier consistency add the full cup. Cook until heated through - another 3 or 4 minutes.
• Remove from heat and stir in the cilantro.

VEGAN JAPANESE TURNIP CURRY

Steps:

• 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.