This silky tofu and turnip curry is one of those cozy, unexpected dishes you’ll fall in love with.
It’s simple, warm, and full of flavor without needing tons of fancy stuff.
If you’ve never cooked turnips before, this is the best place to start.
They get soft and sweet in the curry sauce, and the tofu soaks up all the goodness.
Why I Love This Recipe
This recipe came from a rainy Sunday when I wanted something comforting but light. I found some turnips and silken tofu in my fridge and thought, “Why not put them together in a curry?” And honestly, it worked better than I expected.
Here’s why you’ll love it too:
- Super creamy texture from the silken tofu.
- Mild sweetness from the turnips balances the curry.
- Simple ingredients, BIG cozy flavors.
- A one-pot meal, easy cleanup.
- Vegan, healthy, and filling without feeling heavy.
Makes: 4 servings
Total Time: 30 minutes
What You’ll Need
Ingredients:
- 1 block silken tofu, drained and cubed
- 3 small turnips, peeled and diced
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 cup full-fat coconut milk
- 2 tbsp curry powder (mild or medium)
- 1/2 tsp ground turmeric
- 2 tbsp olive oil
- 1 cup vegetable broth
- 1 tbsp soy sauce
- Salt, to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Step 1: Prep the Veggies
Chop your onion, dice your turnips, mince your garlic and ginger. Keep everything in little piles on your cutting board—makes cooking easier.
Step 2: Sauté the Aromatics
Heat olive oil in a big pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté until soft and fragrant.
Step 3: Add Turnips + Spices
Toss in the diced turnips, curry powder, and turmeric. Stir well until the turnips are coated in all the spices.
Step 4: Simmer with Coconut Milk and Broth
Pour in the coconut milk and vegetable broth. Add the soy sauce. Bring it all to a simmer and let the turnips cook until tender, about 12-15 minutes.
Step 5: Serve + Garnish
Spoon the curry over hot rice and top with fresh cilantro. Serve it up while it’s warm and cozy.
Why This Recipe Works (Quick Science)
- Silken tofu is delicate, so adding it last prevents it from breaking apart.
- Turnips have natural sugars that caramelize slightly when sautéed, balancing the savory curry powder.
- Coconut milk makes the sauce rich and smooth, keeping the curry creamy without dairy.
- Turmeric and curry powder build a warm, earthy base flavor that isn’t too spicy.
Meal Plan Ideas
- Make a batch for dinner, save leftovers for lunch bowls.
- Serve with quinoa or cauliflower rice for a low-carb swap.
- Pair with steamed broccoli or sautéed greens on the side.
- Add chickpeas for an extra protein boost.
- Use leftover curry as a filling for wraps or grain bowls.
Common Mistakes
- Breaking the tofu: Silken tofu is delicate! Stir gently at the end.
- Undercooked turnips: Give them time to soften—they shouldn’t be crunchy.
- Overheating coconut milk: Simmer gently, don’t boil hard or it can split.
- Skipping salt: Taste and adjust your seasoning before serving.
What to Serve With
- Steamed jasmine or basmati rice
- Warm naan or flatbread
- A light cucumber salad for crunch
- Pickled veggies to add tanginess
- Fresh lime wedges for brightness
FAQ
Can I use firm tofu instead of silken tofu?
Yes, but the texture will be less creamy. Silken tofu gives it that silky mouthfeel.
Are turnips spicy?
Nope, they’re mild and sweet when cooked.
Can I make this ahead?
Yes, just store the curry and rice separately and reheat gently.
Can I freeze this curry?
I wouldn’t recommend freezing silken tofu—it can turn watery.
What curry powder should I use?
A mild or medium curry powder works great here.
Let me know if you’d like a full macros breakdown for the recipe next!