Vegan Japanese Turnip Curry
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
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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.
Source
Original recipe: View Original