Vegan Japanese Turnip Curry

May 15, 2023May 15, 20230 1
Vegan Japanese Turnip Curry infused with aromatic spices
in Curry

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

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 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 piece cinnamon stick
2 cloves garlic , minced
1 piece fresh ginger root , minced
4 fresh curry leaves
1/4 cup peas
1 pinch salt , or to taste

Nutrision Information

Servings Per Recipe
4
Calories
188
Sugar
4g
Fat
9g
Japanese cuisine is known for its variety, simplicity, and healthy balance of ingredients. This Vegan Japanese Turnip curry recipe is a perfect example of how we can prepare nutritious dishes using a few simple ingredients, and yet achieve a high level of complexity and flavor using traditional Japanese seasoning techniques. The dish is usually served hot with a bowl of steamed rice or bread, making it a perfect meal to share with friends and family. The dish is infused with a complex blend of spices that makes it bursting with flavor and aroma. The soft and delicate turnip cubes, along with the potatoes, complement the spicy curry perfectly, making it a fantastic dish that is suitable for any time of the year.

Instructions

1.In a large pan, heat canola oil over medium-high heat.
2.Once hot, add dried red chiles, Thai green chiles, cinnamon stick, pearl onions, dried coconut, coriander seeds, cashews, green cardamom pods, whole cloves, fennel seeds, and cumin seeds. Roast the spices for about 2-3 minutes, stirring occasionally until fragrant.
3.Remove the spices from the pan and blend them into a smooth paste with cilantro, mint, and water. Set aside.
4.In the same pan, heat canola oil over medium-high heat. Add fennel seeds, cinnamon stick, garlic, and ginger. Sautee for about 2 minutes, then add the curry leaves, peas, and diced tomatoes, and add the spice paste. Cook for another 2 minutes, stirring occasionally.
5.Add the cubed Japanese turnips, potatoes, water, salt, and turmeric. Mix well, bring to the boil, and then reduce the heat to low-medium heat. Cover and cook for about 10-15 minutes or until the vegetables are cooked through.
6.Garnish with fresh cilantro and serve with rice or your favorite bread.

PROS

This dish is vegan, healthy, and packed with flavor.
It is perfect for people who love to try out different types of dishes.

The aromatic spices in this recipe are great for digestion, metabolism, and anti-inflammatory effects.

CONS

This dish is quite spicy, so it may not be suitable for everyone.
Also, the preparation time may be a bit long for some people.

HEALTH & BENEFITS

Japanese turnips are a great source of vitamins, as well as fiber. They are great for regulating the digestive system and reducing inflammation.
The turmeric in this recipe is a potent anti-inflammatory agent and helps in regulating blood sugar levels. The spices used in this recipe are great for improving digestion and metabolism.

Print

Leave a Reply

Your email address will not be published.