Peel 500 g turnip and cut it into bite-size cubes, about 2 cm wide.

Finely chop 2 cloves garlic and chop 15 g fresh parsley.

Zest the lemon to obtain 1 tsp lemon zest, then squeeze it to obtain 1 tbsp lemon juice.

Heat a dry pan over low heat and add ground turmeric, za'atar, Espelette pepper, green anise, and rosemary.

Toast the spices for 2 to 3 minutes, stirring constantly, until fragrant without letting them burn.

Add 2 tbsp olive oil to the pan and stir the toasted spices into the oil.

Add the cubed turnip and chopped garlic, then coat them thoroughly with the spiced oil.

Cook the turnip over medium heat for 5 minutes, stirring occasionally, until it begins to soften.

Pour in 400 ml coconut milk and add the lemon zest.

Bring the curry to a gentle simmer, then cook uncovered for about 20 minutes until the turnip is tender and the sauce thickens.

Stir in the lemon juice and fresh parsley, then serve the curry hot.