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Turnip, sweet potato and paneer curry

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

In this vegetarian turnip sweet potato, and paneer curry, root veggies get the chance to shine.

  • Serves4
  • Cook time45 minutes
  • Prep time20 minutes
Turnip, sweet potato and paneer curry


  • 1 tbs vegetable oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 2 tsp ground turmeric
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 400g can diced tomatoes
  • 1 cup (250ml) vegetable stock
  • 165ml can coconut milk
  • 400g turnips, peeled, chopped
  • 400g gold sweet potato, peeled, cut into 3cm pieces
  • 200g paneer, cut into 1.5cm pieces
  • 60g baby spinach leaves
  • Mint leaves, to serve
  • Steamed rice, to serve
  • Pappadums, to serve
  • Dairy-free plain coconut yoghurt, to serve

Nutritional information

Per serve: Energy: 1414kJ/338 Cals (16%), Protein: 14g (28%), Fat: 18g (26%), Sat Fat: 10g (42%), Sodium: 458mg (23%), Carb: 27g (9%), Sugar: 15g (17%), Dietary Fibre: 8g (27%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 mins or until soft and light golden. Add the garlic, ginger, turmeric, coriander, cumin and cayenne pepper and stir for 30 secs or until aromatic.

  2. Step 2

    Add the tomato, stock and coconut milk and stir to combine. Add the turnip. Cover and bring to a simmer. Reduce heat to medium-low and cook for 20 mins or until turnip is almost tender.

  3. Step 3

    Add the sweet potato and cook, covered, for a further 15 mins or until vegetables are tender. Stir in the paneer and spinach and cook until heated through. Season. Divide curry among serving bowls. Serve with mint leaves, rice, pappadums and yoghurt.

Recipe tip

Smart swap:
To save even more at the checkout, use firm tofu instead of paneer in this curry.

Use it up: Feel free to add even more veg, such as broccoli and capsicum, to this curry if you have some on hand to use up.