2 large Turnips
4 Tablespoons Canola Oil
2 teaspoons Black Mustard Seeds
2 Serrano peppers, diced
12 fresh Curry leaves
2-pound Frozen Peas, thawed
2-pound Frozen Green Beans, thawed
1 Lemon, juice
Ingredients for Sauce-Spice Mixture
3 cans (10 oz.) Rotel diced tomatoes, hot
1 can (6 0z.) Tomato paste
2 teaspoons Salt
1 teaspoon Stevia
1 teaspoon Turmeric powder
½ teaspoon Red Pepper powder
Cut turnips in cubes and place in salted boiling water. Boil turnips for 20 minutes on medium-high. When done remove, drain water off and set aside.
While turnips are boiling, mix together the Sauce-Spice Mixture in a bowl, set aside.
In a small bowl mix mustard seeds, serrano peppers and curry leaves. In a big skillet heat oil on medium-high. In heated oil add mustard seeds, serrano peppers and curry leaves. Once mustard seeds start popping, add Sauce-Spice Mixture to the skillet, immediately cover and cook for 1 minute.
Reduce heat to low and cook for 5 minutes stirring frequently. Add turnips, peas, and green beans. Mix well and cook for 5 minutes or until all vegetables are thoroughly heated. Add lemon juice and mix well.
Serve over a thin layer of Indian Rice with Tandoori Chicken, and Low Carb Nan Bread.