Vegetarian Chickpea Curry with Turnips |
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Prep Time: 25 Minutes Cook Time: 100 Minutes |
Ready In: 125 Minutes Servings: 4 |
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This is a great recipe if you don't want to fuss around in the kitchen. I discovered it one night when I wanted something packed with flavor, but wasn't willing to slave away in the kitchen. It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. I hope you enjoy it as much as I do! Ingredients:
2 tablespoons olive oil |
1/2 onion, diced |
2 cloves garlic, minced |
1 tablespoon ground cumin |
2 tablespoons curry powder |
1 (15 ounce) can garbanzo beans (chickpeas), undrained |
1/2 red bell pepper, diced |
1/2 turnip, peeled and diced |
1 cup corn kernels |
1/2 (15 ounce) can tomato sauce |
1 pinch crushed red pepper flakes (optional) |
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. 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.
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