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Curry with snow peas, sugar snaps, and turnips
Delicious curry with snow peas, sugar snaps, and turnips. Same dish, 2 options: with pulled oats for the vegetarians and vegans, or with chicken for the meat-eaters.
Recipe and photos by EllenL
2 curry options
Since half of my family is vegetarian and the other half isn't, I always cook 2 different versions of the same dish. This one's a homemade curry with pulled oats for vegetarians and with chicken for the meat-eaters.
Recipe curry with snow peas, sugar snap peas, and turnips
Ingredients (for 4 people):
- a big handful of snow peas
- a big handful of sugar snap peas
- 2 turnips (with leaves)
- 1 large garlic clove
- 1 onion
- 1 bell pepper
- about 250g pulled oats* for 4 people (veg) or 400g chicken breast (I used half of each for 2 vegetarians half as much for meat-eaters)
- 1 tsp coriander powder
- 1 tablespoon curry powder (I always use Hindustani masala)
- about 800 ml vegetable stock (less stock for the chicken version, otherwise the curry will be too watery)
- 150 g Santen (coconut cream)
*Pulled oats is a vegan, high-protein meat substitute made from oats, broad beans, and peas.
Preparation
Wash the vegetables and cut the onion, bell pepper, and garlic into small pieces. Cube the turnips and cut the turnip leaves into strips. (For the chicken version, in the meantime, place the chicken fillet - seasoned to your liking - in a separate pan).
Sauté the onion with the bell pepper and garlic for 5 minutes, then add the curry and coriander powder. Cook together for a few minutes. Stir well so it doesn't get lumpy. Add a little water if necessary.
Add the turnip cubes, snow peas, and sugar snaps and let them cook for another 2 minutes.
Then add the turnip leaves and let them wilt.
Vegetarian/vegan version: add the pulled oats and turnip leaves and cook for about a minute. Chicken version: cut the chicken into pieces and add to the vegetable mixture along with the turnip leaves.
Finally, add the broth and the Santen. Add just enough broth to get a nice amount of curry that is not too thick and not too thin. Let it come to a boil, stir well, and let it simmer for a few minutes so that the Santen melts. Add salt and pepper to taste.
This curry is delicious with Pandan rice.
Enjoy your meal!
EllenL
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