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!

Recipe Summary

prep:
25 mins
cook:
1 hr 40 mins
total:
2 hrs 5 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(43)

Most helpful critical review

Rating: 3 stars
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
(11)
117 Ratings
  • 5 star values: 79
  • 4 star values: 31
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
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
(43)
Rating: 5 stars
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
(36)
Rating: 5 stars
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
(22)
Advertisement
Rating: 3 stars
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
(11)
Rating: 5 stars
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
(11)
Rating: 5 stars
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
(9)
Advertisement
Rating: 5 stars
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
(9)
Rating: 5 stars
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
(7)
Rating: 5 stars
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
(6)