Vegetarian Chickpea Curry with Turnips

Vegetarian Chickpea Curry With Turnips

“As the weather cools and we transition into Fall, I’m craving more warm hearty meals. This vegetarian chickpea curry with turnips is just what you’re looking for! The dish is easy to make and comes together quickly.”
“This recipe features a simple blend of spices that will leave your kitchen smelling like an Indian restaurant. You can also play around with different vegetables such as cauliflower or sweet potatoes to change it up!”

prep: 25 mins, cook: 1 hr 40 mins, total: 1 hr 65 mins, Servings: 4, Yield: 4 servings


½ (15 ounce) can tomato sauce

1 tablespoon ground cumin

½ onion, diced

2 tablespoons olive oil

½ turnip, peeled and diced

2 tablespoons curry powder

1 pinch salt

1 (15 ounce) can garbanzo beans (chickpeas), undrained

2 cloves garlic, minced

1 cup corn kernels

½ red bell pepper, diced

1 pinch cracked black pepper

1 pinch crushed red pepper flakes (Optional)


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.

Nutrition Facts:

Per Serving: 226 calories; protein 6.7g; carbohydrates 33.6g; fat 8.9g; sodium 501.7mg.

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