Turnips is a winter staple for cool evenings. It is a simple and easy recipe, and immensely satisfying. Turnips are extremely easy to cook. Include them in salads, cook them into heart-warming soups, make a dip or simply curry them Indian style. We love to add some beans to our turnips.
Cannellini beans are large and have that traditional kidney shape. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh and provide a lot of fiber and protein to this dish. Serve over plain boiled brown Basmati rice or with whole wheat pita bread.
- 2 turnips peeled and cubed
- 1 cup water
- 1/2 teaspoon salt
- 1 14.5 ounce can Cannellini beans, drained
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon whole fennel seeds
- 1 cup finely chopped red onion
- 1/2 teaspoon minced fresh ginger
- 1/2 teaspoon minced garlic
- 1 cup chopped tomatoes
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground ginger
Place turnips into a saucepan with the water and bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the Cannellini beans, and cook 5 minutes more.
Meanwhile, heat a skillet and stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in 2 tbsp of water and the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
Add the tomato mixture to the turnips, and simmer 10 minutes. Season with cumin powder and cilantro before serving. Enjoy!