Turnip / Rutabaga / Swede / Neep Curry

The turnip is a versatile vegetable that often passes our gaze when we head to the vegetable section of our grocery store. It is a root vegetable belonging to the Brassica family and is therefore related to vegetables like cauliflower and broccoli. 

Its taste and texture differs depending on whether it is consumed raw (a mildly spiced flavour with crisp texture) or cooked (earthy and nutty flavours with a velvety texture). 

The versatility of this vegetable enables it to be pickled, eaten raw in a salad or boiled/steamed and then mashed to accompany a main dish of meat.

This recipe is makes a hearty curry suitable for a cool autumn or chilly winter 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, 2 tsp 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.