Spicy Indian Turnips with Kidney Beans


Ground ginger
400 gm turnips
1 onion
500 ml water
Can of red kidney beans
2 or 3 cloves garlic

Put ½ tsp each of ground ginger, turmeric and chilli and 1 tsp salt into a bowl and mix to a paste with 1 tbs of water.

Cut the turnips into quarters (4 wedges each turnip). Heat 3 tbs of oil in a pan and brown the turnips on all sides.

Remove them and fry one sliced onion in the same oil. When golden brown, add 2 or 3 cloves of chopped garlic. After a few seconds, put in the spice paste, stir around and fry for a minute or two, then add the turnips back into the pan. Add about 500 ml of water or stock, bring to the boil, then reduce heat and simmer till the turnips are tender.

Add one drained can of red kidney beans and reheat, simmer for a couple more minutes, stirring to prevent burning.

If preferred you can use 160 gm of dried kidney beans. Soak them overnight, drain, boil in 1 litre of water till tender.