"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!" — mia_bella84
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1 (15 ounce) can
garbanzo beans (chickpeas), undrained
red bell pepper, diced
turnip, peeled and diced
1/2 (15 ounce) can
crushed red pepper flakes
cracked black pepper
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! :)
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.
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.
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.
This was so incredibly good! It's a meal all on its own. I wouldn't change anything in this recipe!
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.
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!
Yum yum YUM! And easy too! I appreciate all the other reviews, and followed some of the suggestions.
The can of corn I had was a bit more than called for in the recipe, so I added all. I added a full red pepper instead of a half. I used a full turnip (small sized). I also added half of a shallot along with the half onion.
Since I added more vegetables than the original recipe called for, I used a full can of tomato sauce (just shy of double what the original recipe suggests).
An hour and 45 minutes later, I'm in vegetable curry heaven! Fantastic recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Chickpea Curry with Turnips
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 80
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