Turnip and Cabbage Curry with Chickpeas

For this meal, we decided to experiment with some non-traditional ingredients to make a sauce with Indian flavours. The result was a delicious curry with a lightness to it that left us satisfied but not too full at the end of the meal (plus having the added benefit of having a ton of hidden veggies with varied nutritional traits). The fact that the meal wasn’t heavy makes it perfect for spring and summer as they days are getting longer and hotter!

To deliver the yellow colour, we relied on our old friend, Turmeric, and we are glad we did! Not only did it give the dish a nice bit of visual appeal…it also added a little sweetness that worked very well with the other ingredients.

Time: 45 Minutes

Ingredients (Makes 4 Servings):

  • A Turnip
  • A Quarter Head of Cabbage
  • A Large Tomato
  • A Large Onion
  • Garlic
  • Chickpeas
  • Cream (although, we used goat milk)
  • Garam Masala
  • Cumin Seeds
  • Mustard Powder
  • Ground Turmeric
  • Salt


  • Cut your cabbage and turnip into small bits, and add to a large pan. Cover with water, and boil until soft. Then, drain the water, and puree the cabbage and turnip in a food processor.
  • Peel and mince your garlic and onion, and dice your tomato.
  • Heat some ghee or butter in a large pan, and when it’s hot, add your onions and garlic. Sprinkle in your cumin seeds and garam masala, and stir to combine. Sauté until the onions turn opaque.
  • Add your tomatoes to the pan along with mustard powder, salt, and a lot of ground turmeric. Allow the tomatoes to cook down until they lose their form and become more of a paste.
  • Drain your chickpeas, and add them to your pan, and stir to combine.
  • Pour your turnip/cabbage puree into the pan, and fold all of your ingredients into the sauce. Add any more spices as you see fit, and bring to a simmer. Allow excess moisture to evaporate.
  • Pour in a little cream, and stir to combine. Bring everything back to a low simmer.
  • Plate, devour, and enjoy!

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