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September 16, 2025
Vegan Japanese Turnip Curry Recipe
Vegan Japanese turnip curry will completely change your perspective on turnips with this innovative and delicious plant-based dish. Japanese turnips offer a milder, sweeter flavor than regular turnips, making them perfect for curry applications. This creative recipe demonstrates how underutilized vegetables can become the star of satisfying vegan meals. The tender turnips absorb the aromatic curry spices beautifully while maintaining their unique texture and subtle sweetness. This healthy and innovative dish proves that vegan cooking can be both exciting and deeply satisfying for all dietary preferences.
If turnips aren’t your thing, then Japanese turnips will definitely change your opinion. Japanese turnips are normally used for salads, and they taste great with just some sea salt sprinkled on them. Unlike most other turnips, these are mildly sweet and crunchy, almost like radishes. This Indian-style curry, or korma, is a rich, creamy and flavorful entree that pairs well with rotis and rice.
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Servings:
2
Yield:
2 servings
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Ingredients
2 cups cubed Japanese turnips
1 potato, peeled and cubed
1 tomato, diced
1 cup water
¼ teaspoon ground turmeric
Spice Paste:
1 teaspoon canola oil
2 dried red chile peppers
2 small Thai green chiles
1 (1/2 inch) piece cinnamon stick
4 pearl onions
2 tablespoons unsweetened dried coconut
1 tablespoon coriander seeds
5 cashews
2 green cardamom pods
2 whole cloves
½ teaspoon fennel seeds
¼ teaspoon cumin seeds
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
1 teaspoon water, or as needed
1 teaspoon canola oil
½ teaspoon fennel seeds
1 (1 inch) piece cinnamon stick
2 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
4 fresh curry leaves
¼ cup peas
1 pinch salt, or to taste
Directions
Place turnips, potato, and diced tomato in a large saucepan. Add 1 cup water and turmeric. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes.
Heat 1 teaspoon canola oil in a skillet over medium heat. Stir in red chiles and green chiles, 1/2-inch cinnamon stick, pearl onions, coconut, coriander, cashews, cardamom pods, cloves, 1/2 teaspoon fennel seeds, and cumin seeds. Cook, stirring constantly, until spices are fragrant and coconut starts toasting, about 3 minutes. Remove from heat. Transfer to a spice grinder. Add cilantro, mint, and 1 teaspoon water; grind until a smooth paste forms, adding more water as needed.
Heat 1 teaspoon canola oil in a large skillet over medium-low heat. Stir in 1/2 teaspoon fennel seeds and 1-inch cinnamon stick; cook for 30 seconds. Add minced garlic, ginger, and curry leaves; cook and stir until garlic and ginger are fragrant, about 2 minutes more.
Pour cooked vegetables and spice paste into garlic-ginger mixture and bring to a boil. Add more water if curry is too thick. Mix in green peas and salt, reduce heat, and simmer for 10 minutes more.
Editor’s Notes:
This recipe was submitted by Eat, Live, Burp in collaboration with the OxBox Project: food bloggers creating delicious recipes featuring Oxbow Farm vegetables.
If you can’t find Japanese turnips, look for baby turnips instead. If you’re sensitive to spicy foods, reduce the number of chile peppers in the spice paste and seed Thai chiles before using.
Nutrition Facts (per serving)
| 313 | Calories |
| 12g | Fat |
| 49g | Carbs |
| 9g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 313 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 4g | 21% |
| Sodium 241mg | 10% |
| Total Carbohydrate 49g | 18% |
| Dietary Fiber 12g | 43% |
| Total Sugars 11g | |
| Protein 9g | 17% |
| Vitamin C 134mg | 148% |
| Calcium 181mg | 14% |
| Iron 5mg | 25% |
| Potassium 1233mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
