This curry is very simple and doesn't have a ton of ingredients which makes it good for a quick weeknight meal.
The garlic, ginger, onion and spices will make your kitchen smell delicious. The spices and aromatics combine nicely with the roasted tomatoes, turnips, and potatoes.
To finish, sprinkle a bit of cilantro on top and serve the curry on a bed of basmati rice. Delicious! I promise you this dish will make you reconsider the turnip.
Turnip and Tomato Curry
2 tablespoons vegetable oil
1 large onion, thinly sliced
1/2 teaspoon fresh ginger, finely chopped
1/2 teaspoon fresh green garlic, finely chopped (regular garlic is fine, also)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 14 ounce can Muir Glen Fire Roasted Whole Tomatoes
1/2 teaspoon turmeric
2 teaspoons curry powder
2/3 cup water
1 1/2 cups fresh turnips, peeled and diced
1/2 cup of potatoes, peeled and diced
1/2 teaspoon brown sugar
salt to taste
1/2 cup cilantro leaves, roughly chopped
Heat oil in a heavy bottomed pan over medium high heat. Add onions and cook until golden. Add ginger and green garlic and cook for about 30 seconds or until fragrant. Sprinkle the ground cumin, coriander, and curry powder over the onions and cook for 30 seconds. Pour in tomatoes, the turmeric and water. Stir to thoroughly combine. Add the turnips and potatoes. Bring to a boil, cover, and then bring down to a simmer. Cook until the turnips and potatoes are soft (about 30-40 minutes). Sprinkle with sugar and salt to taste. Stir in cilantro. Enjoy!