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How to Make Vegan Japanese Turnip Curry - A Step-by-Step Guide

Japanese turnip curry is a delicious and flavorful dish that is perfect for a cozy night in. The combination of sweet and savory flavors along with the tender texture of the turnips makes this dish a standout in Japanese cuisine. For those looking for a vegan option, this recipe is perfect as it replaces the traditional meat with hearty and nutritious ingredients.

Making a vegan Japanese turnip curry is a great way to add variety to your plant-based diet. The turnips provide a great s...

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Ingredients

  • 2 cups cubed Japanese turnips
  • 1 potato, peeled and cubed
  • 1 tomato, diced
  • 1 cup water
  • ¼ teaspoon ground turmeric
  • 1 teaspoon canola oil
  • 2 dried red chile peppers
  • 2 small Thai green chiles
  • 1 (1/2 inch) piece cinnamon stick
  • 4 pearl onions
  • 2 tablespoons unsweetened dried coconut
  • 1 tablespoon coriander seeds
  • 5 cashews
  • 2 green cardamom pods
  • 2 whole cloves
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cumin seeds
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon water, or as needed
  • 1 teaspoon canola oil
  • ½ teaspoon fennel seeds
  • 1 (1 inch) piece cinnamon stick
  • 2 cloves garlic, minced
  • 1 (1 inch) piece fresh ginger root, minced
  • 4 fresh curry leaves
  • ¼ cup peas
  • 1 pinch salt, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 2
  • Yield: 2 servings

  • Place turnips, potato, and diced tomato in a large saucepan. Add 1 cup water and turmeric. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes.
  • Heat 1 teaspoon canola oil in a skillet over medium heat. Stir in 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 spices are fragrant and coconut starts toasting, about 3 minutes. Remove from heat. Transfer to a spice grinder. Add cilantro, mint, and 1 teaspoon water; grind until a smooth paste forms, adding more water as needed.
  • Heat 1 teaspoon canola oil in a large skillet over medium-low heat. Stir in 1/2 teaspoon fennel seeds and 1-inch cinnamon stick; cook for 30 seconds. Add minced garlic, ginger, and curry leaves; cook and stir until garlic and ginger are fragrant, about 2 minutes more.
  • Pour cooked vegetables and spice paste into garlic-ginger mixture and bring to a boil. Add more water if curry is too thick. Mix in green peas and salt, reduce heat, and simmer for 10 minutes more.

    • Nutrition

    313 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Sodium: 241mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 12g
    • Total Sugars: 11g
    • Protein: 9g
    • Vitamin C: 134mg
    • Calcium: 181mg
    • Iron: 5mg
    • Potassium: 1233mg

    Categories

    Main recipes
    Vegan recipes
    Japanese recipes
    Curry recipes