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vegan-japanese-turnip-curry-recipe

Vegan Japanese Turnip Curry Recipe

A delicious and hearty vegan curry featuring Japanese turnips.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Japanese
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 4 cups Japanese turnips, peeled and cubed
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 2 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 cup frozen peas
  • 2 tablespoon fresh cilantro, chopped for garnish

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
  4. Add the cubed Japanese turnips and cook for 5 minutes, stirring occasionally.
  5. Pour in the vegetable broth and coconut milk. Bring to a simmer.
  6. Add the curry powder, ground cumin, ground coriander, salt, and black pepper. Stir well to combine.
  7. Simmer for 20 minutes, or until the turnips are tender.
  8. Add the frozen peas and cook for another 5 minutes.
  9. Garnish with fresh cilantro before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 500mg | Fiber: 7g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Curry, Japanese Turnip, Vegan
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