Vegetarian Chickpea Curry With Turnips Recipes

CHICKPEA AND VEGETABLE CURRY

Chickpea and Vegetable Curry image

Not sure where I got this recipe from; it's been sitting in my computer's hard-drive for several years. Finally got 'round to trying it, with the only change being swapping out regular diced tomatoes for Rotel (tomatoes and chiles), to give it some extra heat. Served over brown rice, DH and I thought it was delicious, satisfying, and healthy to boot!

Provided by lecole54

Categories Beans

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 teaspoons garlic, minced
1 large yellow onion, chopped
1 1/2 cups chickpeas (cooked or canned)
3 tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 (15 ounce) can coconut milk
1 (15 ounce) can diced tomatoes
2 large carrots, sliced
4 cups broccoli florets
1 red bell pepper, sliced

Steps:

Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
Serve over basmati rice.

VEGETARIAN CHICKPEA CURRY WITH TURNIPS

Vegetarian Chickpea Curry with Turnips image

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!

Provided by mia_bella84

Categories Indian Recipes

Time 2h5m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
½ onion, diced
2 cloves garlic, minced
1 tablespoon ground cumin
2 tablespoons curry powder
1 (15 ounce) can garbanzo beans (chickpeas), undrained
½ red bell pepper, diced
½ turnip, peeled and diced
1 cup corn kernels
½ (15 ounce) can tomato sauce
1 pinch crushed red pepper flakes
1 pinch salt
1 pinch cracked black pepper

Steps:

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 : Calories 225.6 calories, Carbohydrate 33.6 g, Fat 8.9 g, Fiber 7 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 501.7 mg, Sugar 5.4 g

VEGETARIAN CHICKPEA CURRY WITH TURNIPS

Vegetarian Chickpea Curry with Turnips image

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!

Provided by mia_bella84

Categories Indian Recipes

Time 2h5m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
½ onion, diced
2 cloves garlic, minced
1 tablespoon ground cumin
2 tablespoons curry powder
1 (15 ounce) can garbanzo beans (chickpeas), undrained
½ red bell pepper, diced
½ turnip, peeled and diced
1 cup corn kernels
½ (15 ounce) can tomato sauce
1 pinch crushed red pepper flakes
1 pinch salt
1 pinch cracked black pepper

Steps:

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 : Calories 225.6 calories, Carbohydrate 33.6 g, Fat 8.9 g, Fiber 7 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 501.7 mg, Sugar 5.4 g

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