Turnips are root veggies which taste like potato minus starch, has texture and benefits like carrot. Yet they are celebrities in the vegan, vegetarian, gluten-free kitchen. Fry, curries, stews, salads nothing is ineligible to make with turnips. The vegan, gluten-free, paleo dish you have been craving for. One of the best homemade meatless options you can choose from. You know what you are eating. You are not consuming the additives, sodium, preservatives, freshness agents and many more chemicals from store-bought dinner. Choose healthy lifestyle choices by making this all-natural vegan Indian curry.
In the western world, making a gravy dish mostly is made of braised meat or heavy cream. There are very few vegetarian and vegan options. Indian cuisine offers a wide variety of vegan, vegetarian, gluten-free options. As always, my recipes do not need frozen, can or pre-made ingredients. Just all-natural, unprocessed ingredients.
Turnips are white colored roots with purple shade on the bottom. Anthocyanin is purple colored plant pigment which gives turnip and many other fruits and veggies purple or blue color. Purple cabbage, eggplant, purple sweet potatoes, beetroot, blackberries, blueberries, cherries, pomegranate as well as purple rice are few more ingredients which have a high concentration of anthocyanin. Anthocyanin antioxidant is known to fight against tough diseases. It decreases inflammation, lowers cholesterol, fights cancer and does much more magic to our precious body.
Turnips can be stored for many days. They are a great storage vegetable. When you shop for turnips, pick heavy, hard, smaller and young turnips. Avoid soft ones. Young ones have a mild nutty taste. As they age, their taste becomes stronger, sometimes slightly bitter. Since turnips thrive in cold climate, they were the staple food of cold countries.
- 2 cups - Diced turnips
- ¾th cup - Diced onion
- ½ cup cashews
- 5-8 - small Thai green chilies
- 2-3 tbsp healthy oil as olive oil or coconut oil
- ¼th tsp - cumin (jeera)
- Pink Himalayan salt or sea salt
- ½ tsp - ground coriander powder - optional
- 3 sprigs cilantro
- Wash turnips, peel and dice into ½ inch pieces.
- Grind onion, cashews and green chilies along with a little water to paste.
- Add oil to a pot. Heat to medium-high.
- Add cumin. Fry till brown.
- Add ground paste. Turn heat to medium-low. Add a cup of water. Stir occasionally.
- Close lid and cook for 20-25 minutes.
- Now add turnip pieces and salt. Mix well. Close lid and cook for another 20-25 minutes. Add more water if paste becomes thick.
- Once you see oil floating on top, add coriander powder.
- Turn off the stove. Garnish with cilantro.
- Serve with brown rice or quinoa or roti.