Turnip Curry

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

1. Heat oil in a large saucepan on medium-high heat, add curry powder, turmeric, paprika, allspice. Cook until fragrant, stirring constantly, about one minute.
2. Add onion, garlic, ginger, bell pepper, thyme, cook stirring until onion is soft, about 2 minutes.
3. Stir in cubed turnip and stir to coat. Add vegetable broth, Scotch bonnet pepper, cover, and bring to a boil.
4. 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

1. Peeling the turnip is optional if you decided to leave the skin intact, just scrub the turnips to remove debris.
2. 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. 
3. For a deep orange color, I cooked the spices first. 
4. 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.
5. 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?

1. Brown Rice
2. Turmeric Coconut Rice
3. Gluten-Free Flatbread
4. Jollof Rice

Other Vegetable Curry Recipes

• Green Papaya Curry
• Curry Chana
• Baby Eggplant Coconut Curry
• Okra Curry
• Curry Breadnut

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Turnip Curry

Turnip curry is incredibly delicious and bursting with flavors, fresh turnip cubes cooked with aromatic herbs and spices, a sure hit when you serve it. 

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Jamaican

Keyword: turnip curry

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6 servings

Calories: 82kcal

Equipment

• 1 large skillet

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, and allspice. Cook until fragrant, stirring constantly, about one minute.
• Add the onion, garlic, ginger, bell pepper, and thyme and cook, stirring, until the onion is soft, about 2 minutes.
• Stir in cubed turnip and stir to coat. Add vegetable broth, andScotch 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.

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 357mg | Potassium: 220mg | Fiber: 3g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 24mg | Calcium: 39mg | Iron: 1mg