Recipe of Slow Cooker Japanese Curry

Vegan Japanese Turnip Curry

Add onions and cook until starting to soften, about 3 minutes.

Recipe Summary Vegan Japanese Turnip Curry

If turnips aren't your thing, then Japanese turnips will definitely change your opinion. Japanese turnips are normally used for salads, and they taste great with just some sea salt sprinkled on them. Unlike most other turnips, these are mildly sweet and crunchy, almost like radishes. This Indian-style curry, or korma, is a rich, creamy and flavorful entree that pairs well with rotis and rice.

Ingredients | Slow Cooker Japanese Curry

2 cups cubed Japanese turnips

1 potato, peeled and cubed

1 tomato, diced

1 cup water

¼ teaspoon ground turmeric

1 teaspoon canola oil

2 dried red chile peppers

2 small Thai green chiles

1 (1/2 inch) piece cinnamon stick

4 pearl onions

2 tablespoons unsweetened dried coconut

1 tablespoon coriander seeds

5 cashews

2 green cardamom pods

2 whole cloves

½ teaspoon fennel seeds

¼ teaspoon cumin seeds

2 tablespoons chopped cilantro

2 tablespoons chopped fresh mint

1 teaspoon water, or as needed

1 teaspoon canola oil

½ teaspoon fennel seeds

1 (1 inch) piece cinnamon stick

2 cloves garlic, minced

1 (1 inch) piece fresh ginger root, minced

4 fresh curry leaves

¼ cup peas

1 pinch salt, or to taste

Directions

Info | Slow Cooker Japanese Curry

prep: 30 mins cook: 30 mins total: 1 hr Servings: 2 Yield: 2 servings

TAG : Vegan Japanese Turnip Curry

World Cuisine Recipes, Asian, Indian,

Images of Slow Cooker Japanese Curry

Slow Cooker Japanese Curry - To cook the curry heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.