Turnip Green, Potato, and Vegetable Curry
Words of wisdom from the family: “Warm. Comfort food for those into curries. More sauce!” Also, more interestingly, The Mother and I both experienced mouth tingles, which we can only blame on the turnip greens. While I didn’t find it entirely unpleasant (and enjoyed the flavors in the curry), she’s not as much of a fan of turnip greens in general. Make of that what you will. At any rate, the original recipe is from Food52, but we changed it a bit.
- 1 pound potatoes, boiled and cubed (~3 medium-sized potatoes)
- Greens from 5 turnips, washed and roughly chopped
- Baby spinach, washed and roughly chopped- as much as you want to cut the turnip greens; we used a 2 : 1 ratio of turnip greens : spinach
- 3 tablespoons olive oil
- 1 onion, diced
- 1 15 oz. can diced tomatoes
- 1 green bell pepper, chopped
- 3 carrots, peeled and chopped
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon ginger powder
- 3/4 teaspoon curry powder
- 1/2 teaspoon garam masala
- 3 garlic cloves, minced
- salt and pepper to taste
- 1/2 cup water
- Wash, skin, and boil potatoes until done but still firm. Drain and set aside to cool.
- While the potatoes cook, remove the greens from their stalks and roughly chop them together with the spinach. Dice onion and garlic, set aside.
- Heat the olive oil in a saucepan. Once the oil is hot, add the garlic and onions and cook until the onion is translucent.
- Stir in the tomatoes, bell pepper, carrots, and spices. Let it cook down just a bit before adding greens and 1/2 cup water.
- Bring to boil and add potatoes. Cover and let simmer, stirring frequently to prevent sticking until the greens have cooked down to your satisfaction.
- It’s done whenever the greens are cooked to your liking and soft.
- Serve with brown rice and a lemon wedge.
NOTES: We forgot the 1/2 cup water (oops) and it turned out a bit on the dry side, so I’m just going to recommend it on faith. This isn’t very spicy, so if you want more heat I’d recommend adding a diced red chili or two. The turnip greens are pretty strong in flavor, so if you’re not big on those you can use kale, collard greens, or just spinach.
We also baked a few chicken breasts, done up with a spice rub composed of the spices in the recipe and a dash of lemon juice. Bake, covered with aluminum foil, at 400 degrees F for 45 minutes or until internal temperature reaches 170 degrees. Still, the curry on its own is pretty hearty, so chicken is 100% optional here.