Vegetarian chickpea and turnip curry

    Vegetarian chickpea and turnip curry


    2 people made this

    About this recipe: 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.

    Serves: 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

    Prep: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.

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