Turnip & Kidney Bean Curry

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.