Indian Root Vegetable Curry is hearty and humble but over-the-top with flavor! It’s the perfect down-to-earth dinner anytime!
Happy New Year everyone! I hope you had a joyous and wonderful holiday season!
I’m just getting back into the swing of things. It sure does the mind and body good to “check out” every once in a while. While on vacation in Wisconsin, I kept feeling the “pull” of my computer to check blog traffic, tweak old postings, fire up the old Pinterest feed, etc. etc.
But instead, I did things like just hang with my 90 1/2-year-old father and listened to and soaked up stories about what life was like when he was a boy. Oh, my gosh folks, too many of us don’t have a clue about hardship or the little things that really matter.
One of the things he said to me was, “Imagine 16 people sitting around a table all waiting to be fed and there’s no food in the house.” (He had 13 brothers and sisters!) However, his mother (my grandmother) was a miracle worker and could always pull a meal together. The good Lord must have bestowed her with magical powers because of her giving and selfless nature.
No, this is not the “walk-to-school-in-a-snowstorm-story,” but because they didn’t have a car yet and the horses were needed in the field, she WOULD walk several miles to the funeral of anyone she remotely knew if the weather permitted. Wow. Somedays I don’t feel like walking to the mailbox!
Welling up with tears here, so going to move on.
Their meals in those days, no doubt, were very humble so I wanted to honor that and create something humble. Here’s a dish that’s simple and hearty but over-the-top with flavor… Indian Root Vegetable Curry! Onions, carrots and turnips simmer right in the curried coconut milk/vegetable broth combination.
I do love curries and the spices in them. They just seem to warm you down deep.
One of the biggest culinary/food trends of 2016 and heading into 2017 is using as much of each vegetable as is edible–from the root to the very end of the leaves.
A prime example of being able to use the entire plant is the turnip. Baby turnips will often still have the greens attached, but they can be hard to find. I don’t usually find mature turnips with the greens attached. So, for this dish, I purchased them separately. If using baby turnips, you’ll most likely need two bunches for this Indian Root Vegetable Curry dish.
Don’t you love getting back down to earth and simplicity after a crazy, hectic and expensive holiday season? Let’s do it with this dish! Vary the veggies however you please. Use potatoes instead of turnips or cauliflower. All you need is some brown basmati rice. Here’s to a great 2017!
For more great vegetarian and vegan curry recipes, be sure to try my:
- Vegan Thai Red Curry with Cauliflower and Potatoes
- Cauliflower, Red Lentil and Potato Curry
- Vegetables in Thai Red Curry with Sweet Potato Noodles
- Curried Tofu Salad
- Butternut Squash in Fresh Green Curry
Click to purchase these helpful tools and equipment to make Indian Root Vegetable Curry (Affiliate Links):
Indian Root Vegetable Curry
Indian Root Vegetable Curry is hearty and humble but over-the-top with flavor! It's the perfect down-to-earth dinner anytime!
Ingredients
- 2 tablespoons canola oil
- 1 medium onion, sliced vertically
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper, or to taste
- 2 cups vegetable broth
- 1 can (15-ounce) coconut milk, regular or light
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium turnips, peeled and cubed
- 1 bunch turnip greens, coarsely chopped
- Salt and freshly ground black pepper
- Brown basmati rice, for serving
Instructions
- Heat canola oil in a large saucepan over medium-high heat. Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften. Add the garlic, ginger, turmeric, cumin, coriander and cayenne. Stir briefly (approximately 30 seconds) or until fragrant.
- Add the vegetable broth, coconut milk, carrots and turnips. Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
- Add the turnip greens in handfuls if necessary, allowing each to wilt. Season to taste with salt and black peopper.
- Serve with brown basmati rice.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 377 Total Fat 29g Saturated Fat 19g Trans Fat 0g Unsaturated Fat 8g Cholesterol 0mg Sodium 465mg Carbohydrates 29g Fiber 5g Sugar 5g Protein 6g
Iseult says
November 14, 2018 at 2:40 amHi Carol,
This looks delicious and I’m looking forward to making it soon! Does it really have a whole tablespoon of turmeric? I love turmeric but I’ve never used this much in a recipe before – so just wanted to check, in case of it being a typo!
Thanks for posting this recipe.
Carol says
November 14, 2018 at 8:38 amHi, Iseult, Thanks so much for your question. Perhaps I was using wimpy turmeric… 🙂 By no means do you have to use that much turmeric. Start with 1 teaspoon and if you like the flavor or you think it needs more then add more. Thanks again and hope you enjoy!
Eileen says
January 13, 2017 at 9:47 pmMy family is from Ireland and lived from farm to table so I completely relate to this delicious recipe! I love turnip and turnip greens are amazing! I love the spice additions! This is a recipe to keep in my regular rotation of great meals! I also love that you got to spend time with you Dad who must have some wonderful stories to share!
Carol says
January 14, 2017 at 9:03 amThank you, Eileen! The consumption of root vegetables is very “old world.” We visited there a number of years ago and noticed quite a few Indian restaurants. We had one of the best Indian meals ever in Killarney!
Dianne says
January 7, 2017 at 7:12 pmYour story of your dad growing up so reminded me of my childhood time spent with my grandmother. Very hard and poor times, rich with love. I miss her so much, and what a wonderful cook she was! I really think she is the person that most inspired my love of cooking. Thank you for sharing this beautiful dish, I am going to try it and will use turnips!
Carol says
January 7, 2017 at 7:22 pmThank you, Diane! You nailed it–hard and poor times but rich with love. The stories from my dad are so rich and I hope to hear many more!
Julie | Bunsen Burner Bakery says
January 7, 2017 at 1:34 pmI love old family stories – I laughed at the “not the walking to school in a snowstorm” story, because who hasn’t heard that from their parents and grandparents? I’m still trying to figure out how the uphill both ways part works. 😉
I’m a huge fan of Indian curries, and this looks absolutely delicious.
Amanda says
January 6, 2017 at 11:05 pmThis looks so divine! I love a good Indian dish, especially over Basmati!! I’m going to make this for sure!!
Christine says
January 6, 2017 at 6:53 pmRoot vegetables are so great and we tend to overlook them. Love the idea of using them in a curry!
Nicoletta @sugarlovespices says
January 6, 2017 at 10:28 amHappy New Year! Gorgeous flavors and colors you have going on here! And such beautiful pictures! It was wonderful to hear your dad’s stories. I still have my grandpa, he is 96, and I lost my grandma at 97, so I heard many stories from them of the wartime in Italy and big families with not enough to eat!
Carol says
January 6, 2017 at 6:00 pmThank you, Nicoletta! Yes, those were hard times for that generation. Listening to his stories was the highlight of my holidays!
Elaine @ Dishes Delish says
January 4, 2017 at 3:05 pmI loved reading the story about your father and grandmother! I wish I had asked more questions of my grandparents. My folks didn’t really relay stories to us before they passed. This curry looks delicious! All but the turnip, which I’m not fond of. But I’m sure I could find a substitute. 🙂
Carol says
January 4, 2017 at 3:59 pmThanks, Elaine! Waxy potatoes or cauliflower would work just as well.