I am very fortunate that with my graduate student flexible schedule, I get to actually cook lunch at home a few times a week. This is an excellent opportunity to use up the variety of winter vegetables I’m bringing home from the farmer’s market these days. Turnips may not excite you (although if they do, call me and we should bond over this), but in this curry their sharp bite mellows into a smooth pungency that you wouldn’t get out of a potato. Although if you really abhor them, you could sub butternut squash, or potato I suppose.
I wrote this recipe as a vegan one, but obviously if you add turkey or chicken at the end it isn’t… I had leftovers from Thanksgiving recently defrosted so that was my protein of choice. It will be delicious either way.
Winter Vegetable Curry
2 tablespoons peanut oil
1 medium onion, chopped
3 garlic cloves, finely chopped
1 teaspoon cumin
1/4 teaspoon cardamom
1 teaspoon garam masala
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
2 turnips, roughly chopped, any variety (I used one scarlet and one gold ball)
1 small head of cauliflower, roughly chopped
1 15-ounce can pumpkin puree
2 teaspoons salt (and then to taste)
1 heaping cup of chickpeas (or 1 15-ounce can) or cooked chopped turkey
Sauté onion in a medium saucepan over medium heat until onions are soft, translucent and beginning to brown. Add garlic and spices, stir thoroughly and sauté for another 5 minutes or so. Add turnips and cauliflower and 1 cup of water. Bring to a simmer and add pumpkin puree and salt.
Reduce heat to low and simmer covered for 20-30 minutes, until vegetables are soft. Add chickpeas (or whatever protein you are using) and simmer, covered, for another 5 minutes.
Serve over rice or greens.