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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made this with a combination of turnips and parsnips. It was delicious! Ingredients:
3 tablespoons oil |
1/2 teaspoon fennel seed |
4 small turnips, cut into chunks |
1/2 teaspoon salt |
1/2 teaspoon turmeric |
1 teaspoon cumin powder |
1 cup water |
2 tablespoons cilantro leaves, chopped |
Directions:
1. Heat the oil and add the fennel seed and turnip chunks. Cook over medium heat for about 5 minutes.
2. Add the salt, turmeric, and cumin. Stir until every piece of turnip is coated with spice. Continue to cook over very low heat for about 10 minutes - stirring occasionally.
3. Add the water - I prefer my curry less soupy, so I used about a half cup of water. If you like a soupier consistency add the full cup. Cook until heated through - another 3 or 4 minutes.
4. Remove from heat and stir in the cilantro.
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