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Vegetarian Chickpea Curry with Turnips |
"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
Instructions :
Prep : 25M | Cook : 4M | Ready in : 2H5M |
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- 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.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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