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.
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)