Curried Turnips - Indian

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Curried Turnips - Indian

 

2 Tbs. butter

1 medium-sized onion, thinly sliced

3/4 tsp. turmeric

1 Tbs. minced fresh ginger

1/4 tsp. ground coriander

1/8 tsp. cayenne

3/4 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. garam masala

1/2 cup plain yogurt

2 lbs. turnips, peeled and cut into 1-inch cubes

 

 

 

 

 

In large skillet, heat butter over medium heat. When hot, sauté onion until

golden, 5 to 8 minutes. Stir in turmeric, ginger, coriander, cayenne, salt,

pepper and garam masala, and cook, stirring, for 1 minute. Add yogurt and cook 1

minute more.

Stir in turnips, turning to coat evenly with yogurt mixture. Cover skillet,

reduce heat to medium-low, and cook turnips until tender, about 30 minutes.. Add

1 tablespoon water, if necessary, to keep them moist.

 

Serves 6

 

Source: Vegetarian Times Issue: January 1, 2003, p.63

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per serving: Calories: 90, Protein: 3g, Total fat: 4g,

Carbs: 11g, Cholesterol: 10mg, Sodium: 420mg, Fiber: 4g, Sugars: 6g

 

Wine Suggestions: Because everyone’s idea of curry is different, pairing

curries with wine presents the food lover with an opportunity to thoroughly

examine what’s in a dish in order to come up with a good wine match. Is the

dish aromatic-spicy or hot-spicy or both? Is the seasoning herbal? Does the dish

contain dairy? Choose a wine whose characteristics mimic those same

characteristics in the dish.

 

Once you’ve tried these spicy turnips, you’ll be hooked. Slow-simmering

infuses them with the curried yogurt sauce, resulting in a zesty and colorful

dish. Adjust the flavor by using less cayenne or adding more yogurt. Serve with

basmati rice and a green vegetable, with chutney on the side. The Indian

seasoning garam masala is an assertive blend of such spices as cinnamon, black

peppercorns, cumin seeds, cloves, coriander and nutmeg. It’s best freshly made

from dry-roasted spices, but commercial blends are available in markets.

 

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