Shalgam (Turnip or Swede)

Instructions

1. Melt the butter in a pan and stir in the onions. Brown gently until soft.
2. Stir in ginger and garlic and cook on a medium heat for 2 minutes.
3. Stir in blended tomatoes and the contents of the tarka daal spice mix. Cook for 1 minute until combined.
4. Add the natural yoghurt and chillies if using and cook for a further two minutes still on a medium heat.
5. Stir in the swede and saute on a high heat until all the swede is covered with sauce for approximately 2 minutes.
6. Pour in the boiling water and return to the boil stirring all the while. Reduce heat, cover and simmer gently for 30 minutes or until the swede is super soft.
7. Once cooked, remove the lid, crank up the heat and allow any excess liquid to cook away before stirring in the fresh coriander. You can at this stage gently press down on some of the cubes of swede to squash them down into the sauce, it gives the curry a lovely texture and flavour.
8. Serve with buttered chapattis or makki roti (corn flour chapattis). A perfect rustic meal.