Directions:
- Heat the oil and add the fennel seed and turnip chunks. Cook over medium heat for about 5 minutes.
- Add the salt, turmeric, and cumin. Stir until every piece of turnip is coated with spice. Continue to cook over very low heat for about 10 minutes - stirring occasionally.
- Add the water - I prefer my curry less soupy, so I used about a half cup of water. If you like a soupier consistency add the full cup. Cook until heated through - another 3 or 4 minutes.
- Remove from heat and stir in the cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.08 Kcal (465 kJ) | ||
| Calories from fat | 93.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 16% | |
|---|---|---|---|
| Sodium | 334mg | 14% | |
| Potassium | 137.79mg | 3% | |
| Total Carbs | 4.2g | 1% | |
| Sugars | 2.46g | 10% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 0.77g | 2% | |
| Vitamin C | 13mg | 22% | |
| Iron | 0.5mg | 3% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 83.91 Kcal (351 kJ) | ||
| Calories from fat | 70.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.84g | 16% | |
|---|---|---|---|
| Sodium | 252.32mg | 14% | |
| Potassium | 104.09mg | 3% | |
| Total Carbs | 3.18g | 1% | |
| Sugars | 1.86g | 10% | |
| Dietary Fiber | 1.09g | 6% | |
| Protein | 0.58g | 2% | |
| Vitamin C | 9.8mg | 22% | |
| Iron | 0.4mg | 3% | |
| Calcium | 24.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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