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My review
Vegetarian Chickpea Curry with Turnips
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!"
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Ingredients
2 h 5 m servings 226 calsOriginal recipe yields 4 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 226 calories; 8.9 g fat; 33.6 g carbohydrates; 6.7 g protein; 0 mg cholesterol; 502 mg sodium. Full nutrition
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Reviews
Read all reviews 73103 Ratings
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Most helpful positive review
2/28/2010
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 an...
Most helpful critical review
3/21/2008
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.
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2/28/2010
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 an...
2/27/2010
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...
3/29/2010
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.
3/21/2008
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.
3/14/2011
This was so incredibly good! It's a meal all on its own. I wouldn't change anything in this recipe!
2/3/2010
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-si...
12/19/2012
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 ...
7/8/2009
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!
3/9/2013
LOVED this recipe. I did not have corn available, instead I added a sweet potato, vegetable broth, parsley, and spinach. After I sauteed the onion, I added the sweet potato before the other ingr...