Vegetarian Chickpea Curry with Turnips (slightly adapted from AllRecipes,
Servings: 4-5, Total Time: 1 hour, 30 minutes)
Ingredients
· 2 Tbsp. olive oil
· ½ onion, diced
· 2 cloves garlic, minced
· 1 Tbsp. ground cumin
· 2 Tbsp. curry powder
· 1 (15 oz.) can garbanzo beans (chickpeas),
undrained
· 1 small red bell pepper, diced
· 1 small turnip, peeled and diced
· 1 (15 oz.) can corn kernels, drained
· 1 (8 oz.) can tomato sauce
· ¼ tsp. crushed red pepper flakes
· 1 pinch salt
· 1 pinch cracked black pepper
Directions
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.
2.) Add the garbanzo
beans, red bell pepper, turnip, corn, and tomato sauce. Season with red pepper
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.
My first experience cooking with curry and turnips was a major
success! The original recipe calls for simmering for 1.5-2 hours. I
don’t know if that is necessary, my curry was cooked through in about 1
hour. At that time, I added some more curry powder and cumin as well as ¼
to ½ cup of water and cooked on low for an additional hour. After it was
done, I also added a splash of Sriracha – which, I believe, was the perfect
addition!
My husband and I loved this dish! It was a little spicy, but
the curry flavor definitely comes through. The cumin/curry relationship
is fantastic. The corn, turnip, pepper, and beans all have a nice crunch
to them, which goes well if you serve it with rice. I also served heated
mini pita bread bites, and the dish works quite well with those as well.
I cannot wait to make this dish again and again, it is a definite keeper in my
book and so easy to make. If you are a beginner with curry, don’t be
scared, this is a great starter dish and so easy to adjust to your taste.
Enjoy!
