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Spiced turnips and spinach recipe

Bring your turnips to life with this delicious recipe from Archana's Kitchen.

Using a combination of herbs and spices, it’s a great way to fill your veggies with lots of incredible flavours.

Served with your favorite naan bread or chapatis, it’s the perfect dish for trying something new.

Nutritional content

Servings: 4 people

Prep time: 1 hour


  • Oil

  • 3/4 tsp cumin seeds

  • 1 onion, sliced

  • 1/2 tsp ginger paste

  • 1 tsp garlic paste

  • 2 tomatoes, chopped

  • 3/4 tsp turmeric

  • Chilli powder, to taste

  • Salt, to taste

  • 3/4 tsp ground coriander

  • 3 turnips, peeled & diced

  • Bunch of spinach, chopped

  • 3 chillies, halved

  • Coriander, to taste, chopped


  1. Heat a splash of oil in a large pan over a medium heat. Once hot, add the cumin seeds and cook until they’re sizzling.

  2. Add the onion, stir, and cook until it starts to brown.

  3. Add the ginger and garlic paste and stir. Cook for 1 more minute.

  4. Add the tomatoes, turmeric, chilli powder, salt and ground coriander. Mix well then cover the pan and cook for 2 minutes.

  5. Add the turnips and mix well. Cover the pan again, reduce the heat and cook for 5 to 10 minutes, until the turnips are almost cooked.

  6. Add the spinach, chillies and coriander. Mix well, cover the pan again and cook until the colour changes.

  7. Serve hot with your favourite naan bread or chapatis.


To store: Once fully cool, put in an airtight container and keep in the fridge for up to 3 days.


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