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Indian Root Vegetable Curry is hearty and humble but over-the-top with flavor! It's the perfect down-to-earth dinner.



Total time

45 minutes






  • 2 tablespoons canola oil
  • 1 medium onion (sliced vertically)
  • 4 cloves garlic (minced)
  • 1 tablespoon minced ginger
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper (or to taste )
  • 2 cups vegetable broth
  • 1 can (15-ounce) coconut milk, regular or light
  • 3 medium carrots (peeled and cut into 1-inch pieces)
  • 2 medium turnips (peeled and cubed)
  • 1 bunch turnip greens (coarsely chopped)
  • salt and freshly ground black pepper
  • brown basmati rice (for serving)


  1. Heat canola oil in a large saucepan over medium-high heat.  Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.  Add the garlic, ginger, turmeric, cumin, coriander and cayenne.  Stir briefly (approximately 30 seconds) or until fragrant.
  2. Add the vegetable broth, coconut milk, carrots and turnips.  Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
  3. Add the turnip greens in handfuls if necessary, allowing each to wilt.  Season to taste with salt and black pepper.
  4. Serve with brown basmati rice.
  5. View the recipe instructions at From a Chef's Kitchen

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