Vegetarian Chickpea Curry with Turnips Recipe -
Vegetarian Chickpea Curry with Turnips Recipe

Vegetarian Chickpea Curry with Turnips

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"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 40 mins

    2 hrs 5 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 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! :)

Most Helpful Critical Review
Mar 21, 2008

I had lots of leftover Turnips from my winter crop so gave this a shot. I used a whole red bell bepper and turnip and well as WAY increased the spiciness factor. It was pretty good.

Mar 01, 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.

Apr 01, 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.

Mar 14, 2011

This was so incredibly good! It's a meal all on its own. I wouldn't change anything in this recipe!

Feb 03, 2010

Hearty and flavorful! I substituted 2 small turnips (unpeeled) instead of half of one, a 15-oz can of fire roasted crushed tomatoes instead of 1/2 can of tomato sauce, and I added one medium-sized red potato, diced. I ended up simmering for 3 hours, the last 20 minutes I simmered uncovered to help it thicken. It is easy with a quick prep time, and lends itself to using all kinds of vegetables.

Dec 19, 2012

I made this recipe several says ago with some added celery and carrots and my wife hasn't stopped raving about it yet! I enlarged the recipe to 16 servings so that I would have some to dry for later. After having eaten from it twice, I stirred in the remaining basmati rice and popped it into the drier. It dried up "crunchy dry" in about 12 hours. I'm looking forward to eating this while backpacking, as well as storing a couple quarts for home use. My sister-in-law just brought some more monster-sized turnips. So I'm off to find other recipes, too!

Jul 08, 2009

I doubled most of the recipe, leaving the cumin, curry and tomato sauce the same. I'm glad I did, because the spices are quite strong! This has good flavor, texture and color appeal!


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  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 502 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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