Author: Carolyn Severin, Hamama Success Team Member Prep Time: 15 minutes Cook Time: 25 minutes Makes: 4-6 servings Most often we think of potatoes in curry, but turnips are just as good! It takes less than a half hour to cook and your house will smell of aromatic herbs and spices. Let the turnips cook slowly in the sauce and enjoy garnished with fresh turnip microgreens. Ingredients: 3 medium turnips, chopped into cubes 1 tbsp coconut oil 2 tbsp curry powder 1 tsp turmeric powder ¼ tsp ground allspice 1 tsp ground paprika 3 garlic cloves, minced 1 medium onion, chopped finely 1 red bell pepper, chopped 1 tbsp fresh ginger, grated 2 sprigs fresh thyme, stems removed 2 cups bone broth, or vegetable broth ¼ tsp cayenne pepper (optional) Prepared rice Garnish: Turnip microgreens Salt and pepper to taste Instructions: Add the curry, turmeric and allspice to a small bowl. Heat the coconut oil in a medium pot and add in your spice mix. Stir frequently for about a minute or until fragrant. Add the onion, garlic, bell pepper and thyme and cook until the onion is translucent. Add in the turnips, vegetable broth and cayenne pepper and bring to a boil. Reduce to a simmer and cook until the turnips are tender and the sauce has thickened, about 20-25 minutes. Serve as is or over rice and garnish with fresh turnip microgreens and salt to taste.
