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Vegetarian Chickpea Curry with Turnips

Vegetarian Chickpea Curry with Turnips

Name: Vegetarian Chickpea Curry with Turnips
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 1 h 65 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; ½ onion, diced; 2 cloves garlic, minced; 1 tablespoon ground cumin; 2 tablespoons curry powder; 1 (15 ounce) can garbanzo beans (chickpeas), undrained; ½ red bell pepper, diced; ½ turnip, peeled and diced; 1 cup corn kernels; ½ (15 ounce) can tomato sauce; 1 pinch crushed red pepper flakes; 1 pinch salt; 1 pinch cracked black pepper

Rating: 4.58 stars

117 Ratings
82 Reviews
15 Photos

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

Gallery

Recipe Summary

prep:

25 mins

cook:

1 hr 40 mins

total:

2 hrs 5 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 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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Nutrition Facts

Per Serving:

226 calories; protein 6.7g 13% DV; carbohydrates 33.6g 11% DV; fat 8.9g 14% DV; cholesterolmg; sodium 501.7mg 20% DV. Full Nutrition

Reviews (82)

Most helpful positive review

Jessica

03/02/2010

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!:) Read More

Helpful

(43)

Most helpful critical review

k861084

03/21/2008

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. Read More

Helpful

(11)

117 Ratings

5 star values: 79
4 star values: 31
3 star values: 4
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jessica

03/02/2010

Helpful

(43)

AccidentalFoodie

03/01/2010

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. Read More

Helpful

(36)

Alicia Aviles LaFrance

04/01/2010

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. Read More

Helpful

(22)

k861084

03/21/2008

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. Read More

Helpful

(11)

Julia Sugarbaker

02/03/2010

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. Read More

Helpful

(11)

druidfaerie

03/14/2011

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

Helpful

(9)

LexingtonNC

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 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! Read More

Helpful

(9)

sueb

07/08/2009

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! Read More

Helpful

(7)

Mrs. Julie

03/09/2013

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 ingredients. I let them cook a few minutes then added just a little of white wine vinegar mixed then about a tablespoon of water. I put the lid on and let them cook a few minutes more. Then I added the rest of the veggies and beans. When I added the sauce I added the veggie broth. When the potatoes and turnips were almost done (I simmered at medium low) then I added the spinach and parsley. I served over brown rice. My husband thought it was a little too sweet but I thought it was just right. He added some extra salt to his- I added extra parsley to mine! Read More

Helpful

(6)

More Reviews

Back to Vegetarian Chickpea Curry with Turnips

All Reviews for Vegetarian Chickpea Curry with Turnips

- of Reviews

Nutritional Information

Vegetarian Chickpea Curry with Turnips

Servings Per Recipe: 4
Calories: 225.6

% Daily Value *

protein: 13 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 28 %

sugars:

fat: 14 %

saturated fat: 6 %

cholesterol:

vitamin a iu: 18 %

niacin equivalents: 20 %

vitamin b6: 37 %

vitamin c: 56 %

folate: 21 %

calcium: 7 %

iron: 22 %

magnesium: 20 %

potassium: 15 %

sodium: 20 %

thiamin: 13 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Vegetarian Chickpea Curry with Turnips

1 of 82

All Reviews

Jessica

03/02/2010

Helpful

(43)

AccidentalFoodie

03/01/2010

Helpful

(36)

Alicia Aviles LaFrance

04/01/2010

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.

Helpful

(22)

k861084

03/21/2008

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.

Helpful

(11)

Julia Sugarbaker

02/03/2010

Helpful

(11)

druidfaerie

03/14/2011

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

Helpful

(9)

LexingtonNC

12/19/2012

Helpful

(9)

sueb

07/08/2009

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!

Helpful

(7)

Mrs. Julie