This recipe from The Splendid Table's interview with Indian Chef Vikas Khanna is a delicious version of curry that can be applied to just about any root vegetable or protein. We love the combo of mustard seeds, cumin and coriander along with the creamy coconut milk. The turmeric brings out the distinct golden brown color of the dish. In the end, it's a perfectly balanced curry of savory, spicy with just a touch of sweetness.
Adapted from The Splendid Table
1 tablespoon mustard seeds
1 tablespoon finely chopped garlic
1 small red onion, finely chopped
1 fresh green chile pepper (such as serrano) seeded and minced
1 teaspoon ground cumin
1 tablespoon ground coriander
1 medium tomato, peeled, seeded, and finely chopped
1 pound tender turnips, peeled and cut into 1-inch pieces
1/2 lb button mushrooms
1 cup unsweetened coconut milk
1/2 teaspoon ground turmeric
1 teaspoon salt
1 cup water
1/4 cup chopped fresh dill, for garnish
Heat the oil in a heavy-bottom skillet over medium heat. Add the mustard seeds and cook until crackling, about 2 minutes. Add the garlic, onion, and green chile and cook until onion turns golden brown, 4 to 5 minutes. Stir in the cumin, coriander, and tomato and cook, 5 to 7 minutes. Add the turnips, mushrooms, coconut milk, turmeric, and salt and mix until all the ingredients are well combined. Add water and cook, stirring occasionally, until the turnips are cooked, 15 to 20 minutes. Increase the heat to high and cook until any remaining water is evaporated, about 3 minutes.
Serve hot, garnished with dill.