Turnip & Carrot Curry
2 tablespoons canola oil
1 medium onion, sliced vertically
4 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper (or to taste)
2 cups vegetable broth
1 can (15-ounce) coconut milk (regular or light)
3 medium Red Dog carrots, cut into 1-inch pieces
2 medium Red Dog turnips, peeled and cubed
1/2 lb. Red Dog spinach
Salt and freshly ground black pepper
Brown basmati rice, for serving
Heat canola oil in a large skillet over medium-high heat. Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften. Add the garlic, ginger, turmeric, cumin, coriander and cayenne. Stir briefly (approximately 30 seconds) or until fragrant.
Add the vegetable broth, coconut milk, carrots and turnips. Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
Add the spinach by the handful, allowing each to wilt. Season to taste with salt and black pepper, then serve with brown basmati rice.