If you have never had a turnip curry recipe then this is definitely a must-try! I’m always thinking of ways to include turnips in my menu. I grew up eating turnip in soups, it is great in soup recipes like my Vegan Pumpkin Soup Jamaican Style, but I’m excited that I now have quite a few more recipes to prepare with turnips, Turnip Fries, and Roasted Turnips With Garlic.
Turnip is low in calories, low-carb and perfect to include in a healthy meal plan. Although turnip is a root vegetable, it actually is related to broccoli and kale, it is a member of the cruciferous vegetables. One medium-sized turnip has only 34 calories. It is high in fiber, calcium, Vitamin A, C, B Complex, iron, manganese, folate, potassium. magnesium.
Turnip Curry
This recipe was inspired by my nephew, such an inspiring youth. He saw the turnips in my refrigerator and he was like, ‘Aunty why don’t you make curry turnip with them?’. I must say, I did a double-take at first but quickly realized that the idea was truly brilliant.
He isn’t here today as I finally got to prepare the turnips and as we enjoyed it served with rice, I can’t help to think how his visit this summer has inspired me. I can’t wait to see what recipes he will create on his next visit.
Turnip Curry Ingredients
- Turnips
- Coconut Oil
- Curry Powder
- Turmeric
- Paprika
- Allspice
- Onion
- Garlic
- Ginger
- Red Bell Pepper
- Thyme
- Vegetable Broth
- Scotch Bonnet Pepper
- Salt
How To Make Turnip Curry
- Heat oil in a large saucepan on medium-high heat, add curry powder, turmeric, paprika, allspice. Cook until fragrant, stirring constantly, about one minute.
- Add onion, garlic, ginger, bell pepper, thyme, cook stirring until onion is soft, about 2 minutes.
- Stir in cubed turnip and stir to coat. Add vegetable broth, Scotch bonnet pepper, cover, and bring to a boil.
- Reduce to a simmer and cook turnip until tender, about 20-25 minutes, or until there is a thick sauce. Add salt to taste.
Tips For Making Turnip Curry
- Peeling the turnip is optional if you decided to leave the skin intact, just scrub the turnips to remove debris.
- Using a good curry powder is essential you can use My Easy Curry Powder Recipe or storebought Chief brand is very flavorful for West Indian Curry recipes.
- For a deep orange color, I cooked the spices first.
- Scotch bonnet is very hot, so I normally add it for the flavor, if I do add any, I make sure to deseed it first and add a little of the flesh. If you don’t have Scotch bonnet pepper, substitute with habanero or cayenne pepper.
- Make sure you use vegetable broth or preferably a vegan bouillon cube. Also, a good chicken-style seasoning would work to add a broader flavor profile.
What To Serve With Turnip Curry?
Other Vegetable Curry Recipes
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Categories
- Categories: Gluten-Free, Vegan
- Course: Main Course
- Cuisine: Jamaican
Nutrition
(Per serving)- Energy: 90 kcal / 376 kJ
- Fat: 5 g
- Protein: 3 g
- Carbs: 8 g
Cook Time
- Preparation: 15 min
- Cooking: 25 min
- Ready in: 40 min
- For: 6 Servings
Ingredients
- 3 medium turnips, washed and cut into cubes
- 2 tablespoons coconut oil
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground paprika
- 1/4 teaspoon ground allspice
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 medium red bell pepper, chopped
- 1 tablespoon fresh ginger, grated
- 2 sprigs thyme, or 1/2 teaspoon dried
- 2 cups vegetable broth, or 2 cups water plus 1 vegetable bouillon
- 1 Scotch Bonnet pepper, or 1/4 teaspoon cayenne pepper
- salt, to taste
Instructions
- Heat oil in a large saucepan on medium-high heat, add curry powder, turmeric, paprika, allspice. Cook until fragrant, stirring constantly, about one minute.
- Add onion, garlic, ginger, bell pepper, thyme, cook stirring until onion is soft, about 2 minutes.
- Stir in cubed turnip and stir to coat. Add vegetable broth, Scotch bonnet pepper, cover and bring to a boil.
- Reduce to a simmer and cook turnip until tender, about 20-25 minutes, or until there is a thick sauce. Add salt to taste.
I love this recipe! I added lentils and coconut milk to make it heartier and creamier. My family loved it. This is gonna become a staple for sure and I love that I have a great recipe that features turnips. Thanks for this!
Schyler, I’m so happy you enjoyed it. I love your adjustments.
I tried this recipe June 16th, 2021 and it was delicious and so I had a fathers day dinner and invited family who are vegan and I wowed them. I also did a veg lasagna with tofu ricotta and dirty rice, they had seconds and thirds. Awesome recipe, thank you.
Hugh, that’s so awesome, thank you for trying it. I’m so happy your family enjoyed it. I appreciate your feedback.
Delicious! Gave me a whole new appreciate for turnips. Will definitely make again!
Kristin, I’m so happy you enjoyed it. Thank you for sharing your feedback.
Thank you for the recipe. It was so great. I didn’t have all spice available so I used garam masala. Add some sweetness to it!
Glenda, I’m so happy you enjoyed it, I love how you added the garam masala. Thank you for sharing your feedback.