Vegan Japanese Turnip Curry

Ingredients and Weight:

• 2 pounds of turnips, peeled and cut into cubes
• 1 cup of chopped onions
• 1 tablespoon of minced garlic
• 1 block of tofu, cubed (about 10 oz)
• 2 tablespoons of curry powder (or more, depending on preference)
• 1 can of coconut milk (14 oz)
• 1 tablespoon of tomato paste
• 3 cups of vegetable broth or water
• Salt and pepper to taste
• 2 tablespoons of fresh cilantro, chopped (optional)

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large pot, boil the turnips for about 5 minutes until they are tender. Then, drain the water and set the turnips aside.
2. In a separate pan, combine the onions and garlic and cook until the onions are translucent.
3. Add the curry powder to the onion mixture and stir for a minute or two until well combined.
4. Pour in the coconut milk and tomato paste and stir until smooth.
5. Add the vegetable broth or water and bring the mixture to a boil.
6. Once the mixture starts boiling, add the tofu cubes and cooked turnips. Simmer for about 20 minutes, allowing the flavors to blend.
7. Season with salt and pepper as needed and add the chopped cilantro for a fresh flavor (if desired). Serve hot with rice or quinoa.

Nutritional Information:

(Please note that the calorie count will vary depending on the specific ingredients used.)

• Calories: Approximately 300 calories per serving (assuming a serving size of about 1 cup of curry with rice)
• Fat: 18g
• Carbohydrates: 30g
• Protein: 9g

Dish Characteristics:

• Vegan-friendly
• Gluten-free (if using gluten-free curry powder and soy-free tofu)
• Rich in flavor, with a sweet and spicy balance from the curry powder and coconut milk
• Hearty and comforting, perfect for colder weather or as a vegetarian main dish

User Comments:

1. "This curry was amazing! The combination of flavors was spot on and the tofu added a nice texture." - John Doe, New York
2. "I love how easy this recipe is to make, yet it tastes like it came from a high-end restaurant." - Jane Smith, Los Angeles
3. "The turnips were cooked perfectly, adding a nice crunch to the dish." - Michael Johnson, San Francisco

Special Precautions and Tips:

• Use a good quality curry powder for best results. If you like it spicier, add more curry powder during cooking.
• Adjust the amount of coconut milk based on your preference for a richer or lighter curry.
• Make sure to use firm tofu for cubing; if using liquid tofu, drain it well before adding to the curry.