Vegan Japanese Turnip Curry

1. 1

   Place the turnips, potato, and diced tomato in a large saucepan. Add 1 cup water and the turmeric. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 15 minutes.

2. 2

   Heat 1 teaspoon canola oil in a skillet over medium heat. Add the red chiles and green chiles, 1/2-inch cinnamon stick, pearl onions, coconut, coriander, cashews, cardamom pods, cloves, 1/2 teaspoon fennel seeds, and cumin seeds. Cook, stirring constantly, until the spices are fragrant and the coconut begins to toast, about 3 minutes. Remove from the heat. Transfer to a spice grinder. Add the cilantro, mint, and 1 teaspoon water; grind to a smooth paste, adding more water as needed.

3. 3

   Heat 1 teaspoon canola oil in a large skillet over medium-low heat. Add 1/2 teaspoon fennel seeds and the 1-inch cinnamon stick; cook for 30 seconds. Stir in the minced garlic, ginger, and curry leaves; cook and stir until the garlic and ginger are fragrant, about 2 minutes more.

4. 4

   Pour the cooked vegetables and spice paste into the garlic-ginger mixture and bring to a boil. Add more water if the curry is too thick. Stir in the green peas and salt, reduce the heat, and simmer for 10 minutes more.

• Calories 494.63 kcal ▲ High 25%
• Protein 6.88 g — Moderate 14%
• Carbohydrate 87.44 g 32%
• Total Fat 11.4 g — Moderate 15%
• Saturated Fat 3.67 g — Moderate 18%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 0.0 mg ⌄ Low Source 0%
• Sodium 278.45 mg — Moderate 12%
• Dietary Fiber 13.92 g ↗ Good Source 50%
• Total Sugars 7.88 g --
• Added Sugars 4.97 g — Moderate 10%
• Calcium 209.68 mg — Moderate 16%
• Iron 2.75 mg — Moderate 15%
• Potassium 741.41 mg — Moderate 16%
• Vitamin A 37.1 mcg ⌄ Low Source 4%
• Vitamin C 71.22 mg ↗ Good Source 79%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅