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Curried Turnips


  • 2 Tbsp butter
  • 1 medium-sized onion, thinly sliced
  • 3/4 tsp turmeric
  • 1 Tbsp minced fresh ginger
  • 1/4 tsp ground coriander
  • 1/8 tsp cayenne
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garam masala
  • 1/2 cup plain yogurt
  • 2 lbs turnips, peeled and cut into 1-inch cubes


1. In large skillet, heat butter over medium heat. When hot, sauté onion until golden, 5 to 8 minutes. Stir in turmeric, ginger, coriander, cayenne, salt, pepper and garam masala, and cook, stirring, for 1 minute. Add yogurt and cook 1 minute more.

2. Stir in turnips, turning to coat evenly with yogurt mixture. Cover skillet, reduce heat to medium-low, and cook turnips until tender, about 30 minutes. Add 1 tablespoon water, if necessary, to keep moist.

Serve with rice and/or naan and a green vegetable, with chutney on the side.

Adapted from Vegetarian Times

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