Indian turnips

Ingredients for 2 servings:

• 350 g peeled swede(s)
• 200 g onion(s), in large pieces
• 2 tbsp rapeseed oil
• 1 tsp fresh ginger, finely chopped
• 1 tsp garlic, finely chopped
• 1 can of tomatoes, chopped, 400 g
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp chili powder
• 1 tsp vegetable stock powder, organic, vegan
• 2 pinches of asafetida
• 1 tsp sugar
• Salt and pepper, freshly ground
• 2 tbsp chopped coriander or parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Shalgam masala, vegan dish from northern India

Cut the swedes into approximately 1 cm cubes. Sauté the onion, garlic, and ginger in the oil. Add the chopped tomatoes, bring to a boil, and then add the swedes. Stir in the cumin, coriander, turmeric, chili, and vegetable stock powder. Simmer gently for about 25-30 minutes, until the swedes are tender. Add a little more water, if necessary. Add the sugar and asafetida. Season with salt and pepper to taste. Sprinkle with coriander or parsley. If desired, the vegetables can be lightly mashed with a potato masher. The swedes are usually served with rice or flatbread. Note: Asafetida is often used in vegetable dishes in Indian cuisine, but it must be used very sparingly.