Vegan Turnip Korma

Begin by placing turnips, potatoes, and diced tomatoes in a large saucepan. Add 1 cup of water and a pinch of turmeric powder to the mixture. Place the saucepan over high heat, bringing the contents to a rolling boil. Once boiling, reduce the heat and let the vegetables simmer in their own juices for approximately 15 minutes, or until they are tender.

In a separate pan, heat 1 teaspoon of canola oil over medium heat. Add the diced red and green chilies, a 1/2-inch piece of cinnamon stick, minced pearl onions, shredded coconut, ground coriander, chopped cashews, cardamom pods, whole cloves, 1/2 teaspoon of fennel seeds, and ground cumin seeds to the pan. Stir constantly as they cook for about 3 minutes, allowing the spices to release their aromas and the coconut to lightly toast.

Remove the pan from the heat source and transfer its contents to a spice grinder. Add a handful of chopped cilantro, a few sprigs of fresh mint, and 1 teaspoon of water to the grinder. Process the mixture until it forms a smooth, consistent paste, adding more water as necessary to achieve the desired consistency.

In another pan, heat 1 teaspoon of canola oil over medium-low heat. Add a pinch of fennel seeds and the 1/2-inch piece of cinnamon stick to the pan. Cook for 30 seconds, allowing the spices to warm through. Then add minced garlic and ginger to the pan, stirring constantly as they cook for approximately 2 minutes more, releasing their fragrant aromas.

Pour the cooked vegetables and spice paste into the garlic-ginger mixture, stirring to combine. Bring the curry to a boil, adding more water if it becomes too thick. Stir in green peas and a pinch of salt, reducing the heat to low and letting the curry simmer for an additional 10 minutes, or until it has reached your desired consistency.