Wednesday, 2 November 2011

Creamy Turnip Curry

Just before making this curry for the first time I heard about two different techniques for making thicker curry sauces. The first of these is to use a blender to blend the onions with the spices until they make a thick paste and then fry that paste. The second was the addition of ground almonds just before the end to add a nice nutty taste and texture. I can happily report that both techniques work very well.


  • 4 onions, chopped
  • 1 tbsp turmeric
  • 1 tbsp coriander powder
  • 1 tbsp curry powder
  • 1 chilli, roughly chopped
  • 3 tbsp cold water
  • 2 tbsp sunflower oil
  • 1 large turnip, peeled and cut into 2cm pieces
  • 3 medium potatoes, peeled and cut into 2 cm pieces
  • 2 stock cubes
  • 750ml boiling water
  • 100g ground almonds
  • 150ml plain yoghurt


  1. Put the onions, turmeric, coriander, curry powder, chilli, water and oil in a blender. Blend until it forms a smooth paste. This will take a minute or two and you'll probably need to keep on stopping to mix it up manually.
  2. Put the onion paste in a large sauce pan and fry over a medium heat for a couple of minutes, stiring constantly.
  3. Add the turnip, potatoes, stock cubes and boiling water to the saucepan and bring to the boil.
  4. Boil with the lid off for 20 minutes, or until the turnip has started to go soft.
  5. Mix up the almond and yoghurt in a mixing jug.
  6. Stir in the almond and yoghurt mixture just before serving.
  7. Serve with rice, naan bread or both.
Serves 3 to 4.

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