Vegetarian Chickpea Curry with Turnips41 Reviews
- Prep: 25 min
- Cook: 1 hr 40 min
- Ready In: 2 hr 5 min
“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!” - by mia_bella84
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 226 cal
- 8.9 g
- 33.6 g
Based on a 2,000 calorie diet
Reviews (41)Rate This Recipe
"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 yumm..." See morey. I can't wait to make it again with different veggies. This is such a great recipe, thanks! :)"
"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...." See more"
"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 cooki..." See moreng 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."
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