Turnip / Rutabaga / Swede / Neep Curry

This is a hearty curry, for a cool autumn dinner, when this vegetable is in season.  

  1. Peel and dice 700g Swede* (2 medium sized) 
  2. Heat a pan then add 2 tbsp cooking oil and 1 small, finely chopped onion.
  3. Stir-fry on medium heat till the onion is golden brown
  4. Now add 2 tsps crushed garlic, 1 tsp crushed ginger, 1 cup water and 2 level tbsps Parsi Sweet & Sour spice.  
  5. Stir fry on gentle heat till the water evaporates.
  6. Now pour in 400g crushed tomatoes2tsp sea salt, 2tsp palm sugar, 1 cup water, 1/4 cup apple cider vinegar.  
  7. Bring this sauce to the boil then add diced swede/potato/celeriac.
  8. Cover and simmer for 30 minutes.
  9. Serve with freshly cooked rice or Naan.

Turnip curry

*You can use a mixture of Swede/Celeriac or Swede and Potato (if using potato let the Swede cook for 10 minutes and then add the potato.