Creamy turnip curry made with ingredients mostly harvested from the farm already! Yaaay exciting! Turnip is a vegetable that is not used often by most people, but in this dish its strong character really fits the bold flavour profile of the curry.
Creamy Turnip Curry is one of our favorite ways to use turnips. An old school vegetable that has lost some ground on the modern scene. This root vegetable can carry a punch and this creamy recipe is the perfect way to let that kick speak in synergy with the curry flavour, yet not overpower the whole.
Serves:
8 people
Time to Prepare:
8 people
Time to cook or cure:
8 people
Serves:
Fermentation & Baking
Serves:
8 people
Time to Prepare:
30 minÂ
Time to cook or cure:
1 hours
Skills:
Knife skills, Cooking
The Curry
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For decoration
Tools
Useful guidelines
Spicyness of turnips
Every variety of turnip has a different level of bitterness and of spicyness. It is recomennded you try a bite of you raw turnip before starting off. If your turnip is on teh bitter/spicy side just add some more pumpkin to tho whole to balance out the flavour.
Caramalising your pumpkin and onions
The key to the success of this dish is how well you add flavour during the caramelisation stage for both your pumpkin as well as your onions. If you do not see colour on both of these vegetables, they are not yet sweet enough.
Serving the next day
This curry tastes best the next day. This ix because all ingredients will have been infused by the spices and the turnip will no longer be the center player in this dish. In case you want to meal prep, this is an excellent choise.
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Simply follow these steps:
STEP 1 :
Prepare the following ingredients;
peel and cube your pumpkin
finely dice your ginger and garlic
peel and finely cube your turnip
measure out your salt and currypowder
wash and dry your chard
STEP 2 :
In a genrous amount of olive oil, fry off the pumpkin until golden.
Then add the garlic, ginger and and give it another 3 minutes.
STEP 3 :
Add in the currypowder, salt and fry for 40 seconds to toast the spices.
STEP 4 :
Now add water until the whole is completely covered and bring up to soft boil.
Step 5 :
Introduce the lemon peel into the liquid and infuse for 15 minutes. Then take out the lemon peel and with the wand mixer puree the whole until smooth.
Step 6:
Introduce the turnip cubes and let cook for another 20 minutes
Step 7:
In a second pan saute the onions in a bit of oil untill they are evenly golden, then set aside.
Step 8:
Chop up the chard and the fresh herbs finely and set aside
Step 9:
In a second pan saute the onions in a bit of oil untill they are evenly golden,Â
Step 10:
Now is the time to add the carmalised onions into the curry and whisk in the three eggs.
Step 11:
Add in the greens and stirr in the double cream.
Step 12:
Season to taste with extra salt in case you like more salt.
Serve with fresh herbs and squeeze of lemon juice and flatbreads or white rice.
Storage
Keeps well in the fridge for up to 4 days. Can be frozen, but doesn’t not improve the texture of the dish!
PRO TIP:
Add some extra fresh green chillies if you like a lot of heat!
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