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 ;)