Exquisite Japanese Turnip Korma Curry

Experience the delicate flavors of this Indian-style korma curry, featuring sweet Japanese turnips in a rich and creamy sauce. Perfect when served with warm rotis or fragrant basmati rice.

Ingredients

2	cubed Japanese turnips
1	peeled and cubed potato
1	diced tomato
1	cup water
1	teaspoon canola oil
2	dried red chile peppers
2	small Thai green chiles
1	(½ 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	(1 inch) piece cinnamon stick
2	minced garlic
1	(1 inch) piece minced fresh ginger root
4	fresh curry leaves
1⁄4	cup peas
1	pinch salt, or to taste

Instructions

• 1. In a large saucepan, combine cubed Japanese turnips, potato, and diced tomato. Add 1 cup of water and ground turmeric. Bring to a boil, then reduce heat and simmer until vegetables are tender, approximately 15 minutes.
  2. Heat 1 teaspoon of canola oil in a skillet over medium heat. Add red chiles, green chiles, cinnamon stick, pearl onions, coconut, coriander, cashews, cardamom pods, cloves, fennel seeds, and cumin seeds. Cook while stirring constantly until the spices are fragrant and the coconut starts to toast, about 3 minutes. Remove from heat and transfer to a spice grinder. Add cilantro, mint, and water; grind into a smooth paste, adjusting the water as needed.
  3. In a large skillet, heat 1 teaspoon of canola oil over medium-low heat. Add fennel seeds and cinnamon stick; cook for 30 seconds. Stir in minced garlic, ginger, and curry leaves; cook until fragrant, around 2 minutes.
  4. Pour the cooked vegetables and spice paste into the garlic-ginger mixture. Bring to a boil, adding more water if the curry is too thick. Mix in green peas and salt. Reduce heat and simmer for an additional 10 minutes.

Aug 17, 2024