We love Michelle Obama, and besides doing more than her fair share to bring about a healthy eating revolution in the country, she’s also too cool for words. We know we always root for her. But she’s not one to sit around on her laurels, no sir. She’s all for the rooting, especially when it comes to root vegetables!
If you haven’t seen her 2014 Turnip For What
vine that captures the First Lady grooving to the DJ Snake/Lil Jon soundtrack with a turnip in her hand, you need to go check that out right away. Because it has, wait for it, inspired a delicious recipe!
Executive chef Cris Comerford shows us how prepare a healthy and delicious turnip curry with coconut milk.
Here's the recipe if you want to make this yummy dish at home:
Turnip Curry Recipe
- 2 tbsp coconut oil
- 1 small onion, diced into ¼ inch size
- 1 tsp minced ginger
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp curry powder
- 1 (15 oz) can chickpeas, drained
- 1 turnip, peeled and diced ½ inch
- 1 red bell pepper, diced 1/2 inch
- 1 lb French beans, cut into 1 inch
- 1 (15 oz) can tomato sauce
- 1 cup vegetable stock
- 1 cup coconut milk
- Salt and pepper to taste
- Pinch of red pepper flakes
- ½ cup cilantro, chiffonade
- 6 each whole wheat roti (optional)
- In a medium sized saucepan, over a medium heat, drizzle the coconut oil.
- Add the onion, ginger, garlic, cumin and curry powder. Stir until fragrant and the onion has turned translucent.
- Add the turnip and let soften for about five minutes. Add the chickpeas, red bell pepper, French beans, tomato sauce, vegetable stock and coconut milk.
- Season with salt and pepper and pepper flakes. Let simmer for about half an hour to a low heat, until the vegetables are tender and the broth has thickened.
- Adjust seasoning if necessary. Ladle into individual bowls and top with cilantro chiffonade. Served with a warmed roti.