When hundreds of pounds of turnips arrived in our kitchen, we had to find creative ways to use them. The cashews in this curry provide the sweet creamy balance to the pungent turnips. It is delicious with a rice pilaf or quinoa.
serves 4
ingredients
1 pound Harukei turnips
3 to 4 tablespoons ghee (or olive oil)
1 teaspoon cumin seeds
3 to 4 cardamom pods, crushed
1/2 cup minced onions
1 tablespoon minced garlic
1/2 teaspoon ground turmeric
1 1/2 teaspoon sea salt
1 teaspoon chili powder
1/2 cup canned crushed tomatoes
1/4 cup whole cashews
Chopped herbs for garnish
instructions
Scrub the Harukei turnips and cut them into 1-inch pieces.
In a stockpot warm the olive oil and pop the cumin seeds and whole cardamom pods. Immediately add the minced onions and cook them for 4 to 5 minutes on medium heat until they are golden in color.
Add the minced garlic, turnips, and turmeric and cook for a few seconds.
Then, add the cashews and toss to combine. Be aware of the heat as cashews burn easily.
Almost immediately add the chili powder, crushed tomatoes, and salt and cook on low heat stirring almost constantly.
Add 2 cups of water, bring the mixture to a boil, cover and let it simmer on low heat for 10 to 15 minutes or until the turnips are soft and cooked through.
notes & variations
Replace turnips with potatoes or other root vegetables.
To add shrimp to this curry, slide it in towards the last 2 to 3 minutes.
Replace canned tomatoes with one cup diced fresh ripe tomatoes.
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