If you’ve never made a vegan swede curry before, then this is definitely a must try! I’m always thinking about how to include beets in my menus. I grew up eating beets in soups, as a puree or as a side vegetable. today it is rather less on the table. Beets are low in calories, low in carbohydrates and perfect for a healthy diet. Although beet is a root vegetable, it is actually related to broccoli and kale, but is a cruciferous vegetable. Beets are a hardy root vegetable that is tolerant of harsh, extreme weather conditions and grows wild in some places like Siberia, where it is cooked in many local dishes. For example, a medium-sized turnip has just 34 calories.
Beets are high in fiber, calcium, vitamins A, C, B complex, iron, manganese, magnesium, folate, and potassium. Beets are said to control and reduce the risk of certain cancers, as well as reduce the risk of diabetes, high blood pressure and obesity. It’s also good for the digestive system.
vegan turnip curry
Very few people actually enjoy eating turnips, saying they don’t like the slight radish taste and smell, or the texture somewhere between cooked pumpkin, onion, and sweet potato. If you’re having trouble convincing your family to eat turnips, this turnip curry recipe will save the day.
Variations of vegan turnip curry
Spices are indispensable in our kitchen. For this vegetable curry I kept it really simple and actually only used 2 teaspoons of madras curry. But try adding even more flavor and depth by adding combinations of other Indian spices like: cumin, coriander, garam masala, cayenne pepper and turmeric. And if you have some at home, add some curry leaves.
I buy my spices from Asian stores as they are usually cheaper there than regular supermarkets.
if you like our vegan turnip curry, you might also be interested in these drink recipes:
- vegan tomato and bean salad with peach
- vegan filled rondini with lentil bolognese
- Chickpea noodle curry
- Mediterranean chickpea salad
- more vegetable recipes
vegan turnip curry
- potato peeler*
- cutting board*
- Cooking pot*
- Peel turnips and carrots. Cut into pieces about 1×1 cm.
- Rinse the spring onions and cut into fine rings.
- Heat coconut oil in a saucepan, sauté turnips and carrots until translucent.
- Add the lentils and curry and let them roast briefly. Then deglaze with water and simmer with the lid on over low heat for about 15 minutes (or until the lentils are soft).
- Rinse the cilantro and shake dry. Chop coarsely.
- When the vegetables are cooked, mix in half the spring onions and the coriander and season with salt and pepper.
- Serve with the remaining coriander and spring onions.