Traditional recipes

Vegetarian chickpea and turnip curry recipe

Vegetarian chickpea and turnip curry recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Main course
  • Curry
  • Chickpea curry

This chickpea and turnip curry is surprisingly hearty and filled my family full. Great combination of flavours, not difficult to throw together and great served over rice.

9 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 2 tablespoons curry powder
  • 420g tinned chickpeas, undrained
  • 1/2 red pepper, diced
  • 1/2 turnip, peeled and diced
  • 160g sweetcorn
  • 210ml tomato sauce
  • 1 pinch chilli flakes (optional)
  • 1 pinch salt
  • 1 pinch cracked black pepper

MethodPrep:25min ›Cook:1hr30min ›Ready in:1hr55min

  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 chickpeas, red pepper, turnip, sweetcorn, and tomato sauce. Season with chilli 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.

Recently viewed

Reviews & ratingsAverage global rating:(111)

Reviews in English (76)

by Jessica

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!-28 Feb 2010

by AccidentalFoodie

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.-27 Feb 2010

by Alicia Aviles LaFrance

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.-29 Mar 2010


  1. Marwan

    Noteworthy the very valuable information

  2. Tauzil

    Of course. It happens. Let's discuss this issue.

  3. Devere

    Why will all the laurels go to the author, and we will also hate him?

  4. Leopold

    It's a shame I can't speak now - very busy. Osvobozhus - necessarily their observations.

Write a message