Just before Thanksgiving, Dylan and I went on a special adventure to the Cape Poge Lighthouse. We piled into the back of an open pick up truck with friends and drove over sand, through the sea, and up to the light. We climbed to the top and saw, because it was a clear day, all the way to Nantucket. For the first time in 14 months I wasn't looking at a clock, worried about impending nursing or nap time, but was able to simply enjoy this magical place and my little guy's company. Don't get me wrong, everyday is not this smooth, but it helps to have a little push now and then. On the way home I caught a minute of The Splendid Table and decided to make Turnips in Coconut and Mustard Seed Curry right away. It was the best curry I've made at home - a must try.
PS. If a Yukon gold potato and a parsnip had a baby it would be a young turnip.
Turnips in Coconut and Mustard Seed Curry
From The Splendid Table (via Vikas Khanna)
1/4 cup vegetable oil
1 tablespoon black mustard seeds *I used yellow because that's what I had
1 tablespoon finely chopped garlic
1 small red onion, finely chopped
1 fresh green chile pepper (such as serrano) seeded and minced *I omitted for the kids
1 teaspoon ground cumin
1 tablespoon ground coriander
1 medium tomato, peeled, seeded, and finely chopped
1 pound tender turnips, peeled and cut into 1-inch pieces
1 cup unsweetened coconut milk *I used the whole 15-ounce can
1/2 teaspoon ground turmeric
1 teaspoon salt
1 cup water
1/4 cup chopped fresh dill, for garnish *I left out because didn't have any
Heat the oil in a heavy-bottom skillet over medium heat. Add the mustard seeds and cook until crackling, about 2 minutes. Add the garlic, onion, and green chile and cook until onion turns golden brown, 4 to 5 minutes. Stir in the cumin, coriander, and tomato and cook, 5 to 7 minutes.
Add the turnips, coconut milk, turmeric, and salt and mix until all the ingredients are well combined. Add water and cook, stirring occasionally, until the turnips are cooked, 15 to 20 minutes. Increase the heat to high and cook until any remaining water is evaporated, about 3 minutes. Serve hot, garnished with dill.