I don’t think I had ever come into contact with a turnip before our vegetable box subscription. Now you can see the winter vegetable more often in supermarkets or at weekly markets. I bet many people haven’t yet dared to try the not-so-popular tuber. However, they can be used to prepare more than just classic winter dishes such as soups, stews, purees or oven vegetables. With a few spices, turnip can also be the main player in a creamy curry. So why not try our vegan swede curry with spinach?
Vegan Turnip Curry with Spinach
Servings: 3
Cost per Serving: 1,00 €
Ingredients
- 600 g turnip
- 200 g frozen spinach
- 1 onion
- 1 clove garlic
- 1 chilli pepper
- 1 tsp cumin seeds
- 1 heaped tsp curry powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp ginger powder
- 1 pinch cinnamon powder
- 400 ml coconut milk
- 2 tbsp coconut oil, alternatively neutral vegetable oil
- 10 curry leaves, optional
- coriander, optional
Preparation
- Peel the turnip, cut into bite-sized cubes and set aside for now. Finely dice the onion, garlic and chilli. Place in a pan and sauté with the coconut oil for a few minutes over a medium heat. Add the cumin, curry and turmeric powder and sauté.
- Deglaze with the coconut milk. Add the diced turnip and the remaining spices (salt, ginger, cinnamon, curry leaves), bring to the boil once and then simmer for 30 minutes with the lid on at a low to medium temperature. Add the frozen spinach and simmer for a further 5 minutes.
- Serve with chopped coriander to taste. It goes well with rice, for example.
Song of the recipe:
Great cover version of the Bruce Springsteen classic. A lot of love for the English musician’s interpretation.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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