Monday, March 19, 2012

Turnip Curry

This is Jeremy's favorite Paleo/Whole30 recipe. Don't be afraid of the turnips-give them a chance. I served this with brined and roasted chicken breasts.

  •  2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 2 tablespoons curry powder
  • 1 large turnip, peeled and diced
  • 2 cans fire roasted tomatoes
  • 1 pinch crushed red pepper flakes
  • salt and black pepper to taste
Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the turnip and tomatoes. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours. 

This makes 4-6 servings depending on how hungry you are ;)

No comments:

Post a Comment