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pakistani

Turnip and Chickpea Curry with Toasted Spices

This simmered dish pairs cooked chickpeas with turnip, onion and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Heart friendly Vegan Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

25 g Protein
90 g Carbohydrates
24 g Fat
27 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 230g cooked chickpeas (drained) 377 kcal
  • 194g turnip (peeled, cubed) 54 kcal
  • 106g onion (finely sliced) 42 kcal
  • 16g vegetable oil 141 kcal
  • 5g garlic (minced) 7 kcal
  • 2g cumin seeds 8 kcal
  • 2g turmeric powder 6 kcal
  • 3g ground coriander 9 kcal
  • 2g red chili powder 1 kcal
  • 1g dried fenugreek leaves 2 kcal
  • 13g lemon juice 4 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. vegetable oilcumin seeds
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add cumin seeds and let them sizzle for 15 seconds.
  2. onion (finely sliced)garlic (minced)
    Add onion and cook 6-8 minutes until golden at the edges. Stir in garlic and cook 30 seconds.
  3. turnip (peeledturmeric powderground corianderred chili powder
    Add turnip, turmeric, coriander, and red chili powder; stir to coat and cook 2 minutes.
  4. cooked chickpeas (drained)turnip (peeled
    Add cooked chickpeas and water. Bring to a simmer, cover, and cook 12-15 minutes until turnip is tender and the curry thickens.
  5. dried fenugreek leaveslemon juicesalt
    Stir in dried fenugreek leaves and lemon juice. Taste and adjust salt, then serve hot.

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