In the world of viral food videos, nothing tops Michelle Obama’s "Turnip for What" vine. Featuring a grooving First Lady, the root vegetable in question, and a DJ Snake/Lil Jon soundtrack, the seven-second video was released in 2014, as part of a Q&A surrounding Obama's Let's Move campaign in the two years since, it's been remixed and remade (most recently with NBA star Steph Curry and his wife Ayesha) a myriad of times.
Now, the vine and its stars have even inspired a recipe.
On a recent trip to the White House kitchen, Eater visited executive chef Cris Comerford for a lesson in making healthy, vegetable-driven dishes. Watch the video above for a look at Comerford's turnip curry with coconut milk — then try the dish at home, using the recipe below.
Turnip Curry
Serves 62 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.
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