Search thousands of recipes reviewed by home cooks like you.

Vegetarian Chickpea Curry with Turnips

Vegetarian Chickpea Curry with Turnips

  • Prep

    25 m
  • Cook

    1 h 40 m
  • Ready In

    2 h 5 m
mia_bella84

mia_bella84

This is a great recipe if you don't want to fuss around in the kitchen. I discovered it one night when I wanted something packed with flavor, but wasn't willing to slave away in the kitchen. It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. I hope you enjoy it as much as I do!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Jessica
33

Jessica

3/2/2010

YUM!! I used an entire turnip, and omitted the corn. Instead I used a large bunch of fresh spinach and 2 potatoes. I also put in some diced jalepeno for more spiciness. It was so healthful and yummy. I can't wait to make it again with different veggies. This is such a great recipe, thanks! :)

AccidentalFoodie
24

AccidentalFoodie

3/1/2010

This was everything I hoped it would be. I doubled the recipe, soaked dry chick peas overnight, drained them, and cooked everything in the slow cooker with 3 cups of water added -- I'd suggest a cooking time of 6 hours if you try it this way. I've got another bag of dry chick peas in the pantry, and I know what I'll be making with it. Might add some potatoes and/or lentils next time, too.

lichi66
19

lichi66

4/1/2010

Very simple and delicious. I used a can of petite diced tomatoes in place of sauce. I also doubled the veggies. My first time cooking turnips and this recipe will be made again soon.

Similar recipes