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Indian Root Vegetable Curry

Indian Root Vegetable Curry

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Indian Root Vegetable Curry is hearty and humble but over-the-top with flavor!  It's the perfect down-to-earth dinner anytime!
Course Vegetarian / Vegan Entrees
Cuisine Indian
Diet Diabetic, Gluten Free, Low Fat, Vegan, Vegetarian
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4
Calories 336


  • 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


  • Heat canola oil in a large skillet 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.


MAKE AHEAD:  Can be made 1 day ahead of time.  Refrigerate until needed.  Reheat on the stovetop or microwave until heated through.
FREEZER-FRIENDLY:  Place in an airtight container and freeze 1-2 months.  Thaw in the refrigerator or microwave.  Reheat on the stovetop or in the microwave.


Serving: 1 | Calories: 336kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 547mg | Potassium: 408mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8144IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 2mg