Vegetarian Chickpea Curry with Turnips recipe

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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

Nutrition Info

225.6 calories
carbohydrate: 33.6 g
cholesterol: : -
fat: 8.9 g
fiber: 7 g
protein: 6.7 g
saturatedFat: 1.2 g
servingSize: -
sodium: 501.7 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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