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The White House’s Turnip Curry Recipe



  • 2 tbsp coconut oil
  • 1 small onion, diced into ¼ inch size
  • 1 tsp minced ginger
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 1 (15 oz) can chickpeas, drained
  • 1 turnip, peeled and diced ½ inch
  • 1 red bell pepper, diced 1/2 inch
  • 1 lb French beans, cut into 1 inch
  • 1 (15 oz) can tomato sauce
  • 1 cup vegetable stock
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  • ½ cup cilantro, chiffonade
  • 6 each whole wheat roti (optional)


  • In a medium sized saucepan, over a medium heat, drizzle the coconut oil.
  • Add the onion, ginger, garlic, cumin and curry powder. Stir until fragrant and the onion has turned translucent.
  • Add the turnip and let soften for about five minutes. Add the chickpeas, red bell pepper, French beans, tomato sauce, vegetable stock and coconut milk.
  • Season with salt and pepper and pepper flakes. Let simmer for about half an hour to a low heat, until the vegetables are tender the broth has thickened.
  • Adjust seasoning if necessary. Ladle into individual bowls and top with cilantro chiffonade. Served with a warmed roti.