Use that turnip, one of those peppers and a tomato in this curry that comes from “Flavor First: An Indian Chef’s Culinary Journey” by Vikas Khanna. If you don’t have the black mustard seeds, it’s ok. Just leave them out. (And no, I wouldn’t go to the trouble of peeling my tomato. But you can!)
Ingredients:
1/4 cup vegetable oil 1 tablespoon black mustard seeds 1 tablespoon finely chopped garlic 1 small red onion, finely chopped 1 fresh pepper, hot or sweet, seeded and minced 1 teaspoon ground cumin 1 tablespoon ground coriander 1 medium tomato, peeled, seeded, and finely chopped Your turnip, scrubbed and cut into 1-inch pieces 1 cup unsweetened coconut milk 1/2 teaspoon ground turmeric 1 teaspoon salt 1 cup water
Preparation:
Heat the oil in a heavy-bottom skillet over medium heat. Add the mustard seeds and cook until crackling, about 2 minutes. Add the garlic, onion, and pepper and cook until onion turns golden brown, 4 to 5 minutes. Stir in the cumin, coriander, and tomato and cook, 5 to 7 minutes. Add the turnip, coconut milk, turmeric, and salt and mix until all the ingredients are well combined. Add water and cook, stirring occasionally, until the turnips are cooked, 15 to 20 minutes. Increase the heat to high and cook until any remaining water is evaporated, about 3 minutes.