Turnips in Coconut and Mustard Seed Curry

Turnips in Coconut and Mustard Seed Curry

Serves 4


  • 4 tablespoons vegetable oil
  • 1 tablespoon mustard seeds
  • 1 tablespoon finely chopped garlic
  • 1 small red onion, finely chopped
  • 1 green chili, seeded and minced
  • 1 teaspoon ground cumin seeds
  • 1 tablespoon ground coriander seeds
  • 1 medium tomato, peeled, seeded and finely chopped
  • 1 pound tender turnips, peeled and cut into 1-inch pieces
  • 1 cup unsweetened coconut milk
  • 1/2 teaspoon ground turmeric
  • Salt to taste
  • 1 cup of water


Heat the oil in a heavy bottom pan on medium heat and cook the mustard seeds until crackling, about 2 minutes.

Add the garlic, onion and chilli and cook until onions turn golden brown, about 4 to 5 minutes. Stir in the cumin, coriander and tomato and cook until thick. Add the turnips, coconut, turmeric and salt and mix until all the ingredients are well combined.

Add 1 cup of water and cook, stirring occasionally, until the turnips are cooked, about 20-25 minutes. Increase the heat until any remaining water is absorbed. Dill can be added as a garnish.

Serve hot.