Turnips with Kidney Beans from 660 Curries by Raghavan Iyer

Name: Turnips with Kidney Beans from 660 Curries by Raghavan Iyer
Ingredients: 4 black cardamom pods; 1 tablespoon Garlic Paste; 2 tablespoons Ginger Paste; 2 cups finely chopped red onion; 1 teaspoon coriander seeds, ground; 2 teaspoons cumin seeds, ground; 2 teaspoons fennel seeds, ground; ¼ cup tomato paste; 2 tablespoons canola oil; 1½ teaspoons coarse kosher or sea salt; 6 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with ¾ teaspoon sweet paprika; 4 small or 2 medium-size turnips, peeled and cut into 1-inch cubes; ½ teaspoon ground turmeric; 3 cups cooked red kidney beans

app.ckbk.com

Reminiscent of a hearty chili, maybe because of the meaty-plump kidney beans and the wake-me-up sauce, this curry is chock-full of cumin, fennel, sweet turnips,

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Ingredients

4 black cardamom pods
1 tablespoon Garlic Paste
2 tablespoons Ginger Paste
2 cups finely chopped red onion
1 teaspoon coriander seeds, ground
2 teaspoons cumin seeds, ground
2 teaspoons fennel seeds, ground
¼ cup tomato paste
2 tablespoons canola oil
1½ teaspoons coarse kosher or sea salt
6 tablespoons finely chopped fresh cilantro leaves and tender stems
1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with ¾ teaspoon sweet paprika
4 small or 2 medium-size turnips, peeled and cut into 1-inch cubes
½ teaspoon ground turmeric
3 cups cooked red kidney beans