Turnip/Potato Curry over Lentils

Turnip/Potato Curry over Lentils

Serves 4 (smaller portions)      Medium Spice

Ingredients:

1 sm (8oz) Turnip- peeled and cut into 1" cubes

12  yellow mini potatoes cut in half

1/2 white onion chopped

2 lg garlic cloves chopped

1tbsp grapeseed oil

1tsp kosher salt

1tsp paprika

1/2-1 tsp of cayenne

1tbsp cumin

1/4 tsp cinnamon

1/4 tsp chilli powder

2 jalepenos peppers chopped

squeeze of half a lemon

1 cup of water

In a medium skillet warm oil and add onion, saute until transluscent about 1-2 min.

Add: salt, paprika, cayenne, cumin, cinnamon and chilli powder.

Add: garlic and combine adding a little water as needed so the spices don't stick.

Add: potatoes and turnips, combine.

Add: 1/2 cup of water, jalapenos and lemon juice, combine.

Cook on stovetop for about 5-10 minutes.

Transfer to a casserole dish and place in a 400 degree oven for 1 hour. Check every 15 min and add a little water each time and toss so nothing sticks. Check for with a fork for the potatoes to be tender, the turnips will feel a bit more firm that the potatoes but that's okay cook a bit longer if desired.

Warm up lentils in a separate pan on the stove top.  

Serve curry over warm lentils with a side salad.

Yum Yum

Enjoy!