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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