South Indian Style Steckrübeneintopf

Ingredients

In the South Indian adaptation of Steckrübeneintopf, the traditional German flavors are enhanced with the addition of South Indian spices like mustard seeds, curry leaves, and turmeric. The original recipe is transformed into a spicier and more aromatic dish, with the inclusion of coconut milk for a touch of sweetness and creaminess. We alse have the original recipe for Steckrübeneintopf, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 4 medium-sized turnips, peeled and cubed 4 medium-sized turnips, peeled and cubed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 4g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add mustard seeds and curry leaves. Let them splutter for a few seconds.
3. 3.
   Add chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
4. 4.
   Stir in turmeric powder and chili powder. Cook for a minute to release the flavors.
5. 5.
   Add the cubed turnips to the pot and mix well to coat them with the spices.
6. 6.
   Pour in the coconut milk and vegetable broth. Season with salt to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the turnips are tender.
8. 8.
   Once cooked, remove from heat and garnish with fresh cilantro leaves.
9. 9.
   Serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Turnips — Make sure to peel and cube the turnips evenly to ensure even cooking.
• Mustard seeds — The mustard seeds add a unique flavor to the dish. If you prefer a milder taste, you can reduce the amount of mustard seeds used.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Light coconut milk may result in a thinner consistency.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili along with the spices.
• If you prefer a thicker stew, you can mash some of the cooked turnips with a fork before serving.
• Serve the South Indian Style Steckrübeneintopf with a side of crispy papadums for added texture and flavor.
• Adjust the spiciness according to your taste preferences by increasing or decreasing the amount of chili powder.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld together even more.

Serving advice

Serve the South Indian Style Steckrübeneintopf hot in individual bowls. Garnish with fresh cilantro leaves for a pop of color and freshness. Accompany the stew with steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

Present the South Indian Style Steckrübeneintopf in a rustic clay pot or a deep serving bowl. Sprinkle some additional turmeric powder on top for an attractive yellow hue. Serve with a side of papadums or crispy breadsticks for added crunch.