2 medium turnips, peeled and cut into 12 wedges each
1 medium red onion, finely diced
2 gloves of garlic (minced or grated in when directed)
Thumb sized piece fresh ginger, peeled and grated
1 tin of good quality chopped tomatoes, juice drained and kept for something else
1 tin of kidney beans
1 tsp ground cumin
1/2 tsp fennel seeds
1/2 tsp ground turmeric
1/2 tsp ground ginger
1 tsp paprika or dried chilli flakes
1/2 tsp garam masala
1tbs chopped coriander
Cook the turnips in boiling water until soft, about 5 mins. Once cooked add the kidney beans and boil for a minute and then turn off the heat.
Heat 1 tbs olive oil in a wide frying pan on #6 (green Le Creuset is best) and fry the spices (except the garam masala) for a minute or until they start smelling (good not burned!). Add the onion and a pinch of Maldon and cook until soft/golden brown. Add the fresh ginger and garlic and fry for a minute and then add the chopped tomatoes and cook for a few minutes on a medium heat (it shouldn’t boil too hard).
Drain the turnips and beans but keep the cooking water. Add the veg to the tomato spice paste and add a few spoons of the retained water. Simmer for 10 mins. If it goes too thick add a little more water but not too much as should be quite a thick curry. Add the garam masala and coriander and check the seasoning just before serving.
Serve with cauliflower or normal rice with a spoon of thick natural yoghurt on top.