Vegetarian Chickpea Curry with Turnips

Name: Vegetarian Chickpea Curry with Turnips
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 425 grams garbanzo beans (chickpeas), undrained; 425 grams 1/2 tomato sauce; 237 milliliters corn kernels; 2 Tbsps curry powder; 2 cloves garlic, minced; 1 Tbsp ground cumin; 2 Tbsps olive oil; 1 onion, diced; 1 pinch cracked black pepper; 1 red bell pepper, diced; 1 pinch crushed red pepper flakes (optional); 1 pinch salt; 1 turnip, peeled and diced

Vegetarian Chickpe This recipe is typical of Indian cuisine. If you have turnip, curry powder, cracked pepper, and a few other ingredients on hand, you can make it. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. If you like this recipe, you might also like recipes such as Crock-Pot® Slow Cooker Vegetarian Chickpea Curry, Spicy Vegetarian Chickpea Salad, and Zucchini and Chickpea Patties (Vegetarian Too!).

Instructions

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.

Ingredients you will need

Curry Powder

Olive Oil

Garlic

Cumin

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Red Pepper Flakes

Red Pepper

Chickpeas

Black Pepper

Tomato Sauce

Vegetable

Turnip

Curry Powder

Corn

Salt

Equipment

Sauce Pan

Ingredients

Servings:

425grams

garbanzo beans (chickpeas), undrained 425grams

1/2 tomato sauce 237milliliters

cracked black pepper 1

red bell pepper, diced 1pinch

crushed red pepper flakes (optional)1pinch

salt 1

turnip, peeled and diced

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Leth Steinagrund Gruner Veltliner. It has 4.1 out of 5 stars and a bottle costs about 20 dollars.