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
Directions:
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.
Vegan Japanese Turnip Curry
Rating: 5/5
Preparation Time: 30 m
Cooking Time: 30 m
Total Time: 1 h
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