Friday, March 8, 2013

Turnip and Kale Curry

I love a good curry. The warm, stewy gravy and vegetables make a comforting, wintery dish that satisfies without a need for meat. This dish is vegan, and can easily be gluten free.
Leftovers taste even better the next day. This recipe makes a large pot, enough to feed my family of 6, with leftovers for lunch the next day. 

2 TBS olive oil
1 TBS each garlic, ginger, curry powder and turmeric
4 large turnips, peeled and cubed
5 carrots, chopped
1 TBS all purpose flour (optional)
water to cover
1 large bunch kale (or other greens), shredded
salt to taste

Heat oil gently over low heat. Toast spices for 1 minute. 
Add turnips and carrots. Sautee lightly. Toss with flour, if desired. Stir to coat. Cook, stirring constantly, one minute. 
Add water to cover. Bring to boil and reduce heat. Simmer 15 minutes, until very tender. 
Serve very hot, over rice or with naan. 
Makes 12 servings. 

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