| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 23g | 10g | 28g |
| sugars | fibre | protein | salt |
| 15g | 7g | 10g | 0.8g |
There’s something profoundly comforting about a vegetable curry at the end of the day, specifically a Spicy Turnip Greens Curry. This dish brings together some of my favorite ingredients, simmered in a pot to create a warming concoction that both soothes and satiates. For me, it’s a nod to the multicultural identity of New York, a city that I hold close to my heart, with its representation of diverse spices blended together, akin to the lively fusion of cultures in the Big Apple.
A Healthful Medley
Beyond its tantalizing flavors, this Spicy Turnip Greens Curry also offers a surge of health benefits. Turnip greens are rich in essential vitamins and minerals, providing plenty of Vitamin K, A, C, and B-group vitamins. And like any Broadway star, these humble leaves know how to work synergistically with other ingredients. The lively tomatoes, for instance, lend their antioxidant power, while heady spices like turmeric and cumin contribute anti-inflammatory properties, as well as adding depth to the flavor profile.
A Versatile Melange
While it takes center stage on its own, this curry also makes an excellent side dish or a base for other recipes, creating a symphony of flavors. It would pair wonderfully with a simple blackened salmon or even as a vibrant filling for a fun fusion-style samosa. The possibilities are only limited by your culinary imagination!
A city like New York teaches you to appreciate the nuances of different cultures, and this recipe is no different. The interplay of spices, the crunchiness of the bell peppers juxtaposing with the tenderness of the turnip greens, the creaminess of the coconut milk contrasting with the kick of the chili – it’s all a beautiful tribute to my city and it’s culinary ingenuity.
With each bite, I’m reminded of those late-night rehearsals in dimly lit theaters, the soothing refuge found in a warm bowl of curry after a hard day’s work. There’s a rhythm to this city – and to good food. An underlying cadence that unifies taste, texture, and time in perfect harmony, much like the Spicy Turnip Greens Curry. Healthy, flavorful and reflective of the rich culinary environment of my city, this recipe is a true gastronomic delight.
What You’ll Need
- 6 cups of fresh turnip greens, chopped.
- 3 medium-sized ripe tomatoes, chopped.
- 1 large, white onion, diced.
- 2 medium-sized green bell peppers, diced.
- 4 cloves of fresh garlic, minced.
- 2 tablespoons of fresh ginger, minced.
- 2 medium-sized hot green chili peppers, finely chopped.
- 1.5 tablespoons of curry powder.
- 1 teaspoon of turmeric powder.
- 1 teaspoon of ground cumin.
- 1/2 teaspoon of red chili flakes.
- 3 tablespoons of olive oil.
- 1 can (13.5 oz) of coconut milk.
- 1 large ripe mango, peeled and diced.
- Salt, to taste.
- Freshly ground black pepper, to taste.
- Cilantro leaves for garnish.
Method
Step One
Start by prepping all of your ingredients for the recipe. Chop your turnip greens, tomatoes, white onion, green bell peppers, and hot green chili peppers. Mince your garlic and ginger, peel and dice your mango, and set all these aside.
Step Two
In a large skillet or wok, heat the olive oil over medium heat. Once the oil is hot, add the diced onion, minced garlic and ginger, as well as the chopped hot green chili peppers. Cook for 2-3 minutes until the onion becomes translucent and the garlic is aromatic.
Step Three
Now add the diced green bell peppers and chopped tomatoes to the skillet. Continue cooking and stirring frequently until the bell peppers soften and the tomatoes break down, creating a thick sauce after approximately 5-7 minutes.
Step Four
Next, stir in the curry powder, turmeric powder, ground cumin, and red chili flakes. Cook for another minute or two, until the spices are well-blended into the mixture.
Step Five
Now it’s time to add the chopped turnip greens. Mix them in well until they start to wilt down, which should take about 5 minutes.
Step Six
Pour the can of coconut milk into the skillet and stir well. Lower the heat and let the curry simmer for about 15-20 minutes.
Step Seven
Add in the diced mango before the final stir. Let cook for an additional 5 minutes.
Step Eight
Season the curry with salt and freshly ground black pepper to taste, and let it simmer for another couple of minutes.
Step Nine
Your Spicy Turnip Greens Curry is now ready to serve! Ladle out the curry into bowls and garnish with fresh cilantro leaves. Enjoy it hot, with some rice or bread on the side for a satisfying meal.
