Vegetarian chickpea and turnip curry

    1 hour 55 min

    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.

    4 people made this

    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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    Reviews in English (73)


    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)

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