Coconut Chickpea & Turnip Curry with Spinach & Rice
No matter how hot it is outside I still love a good curry recipe. Sometimes spicier foods help cool me down (it’s a thing!) and this simple chickpea and turnip curry is one for the books. Speaking of spicy- this is actually quite mild. My kids didn’t have a problem with the spices in this dish so don’t shy away if you’re making this with young kids in mind. I honestly can’t wait to make this more often this spring/summer with all of our turnips and spinach at the farm. It’s a very simple recipe but with a depth of flavor that makes you think it took hours to prepare (though this is on the table in 30 minutes!) I created this recipe with our CSA members in mind because it uses a lot of the veggies in their CSA box this week. This meal makes a lot so you can plan on leftovers for a few days (we like making burritos with the leftovers).
I hope you and your family love this simple meal as much as we do!
Coconut Chickpea, Turnip & Spinach Curry
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6
- 1 Tablespoon ghee or coconut oil
- 1 large onion, finely chopped
- 3 cloves of garlic (or garlic scapes) minced
- 1 small bunch of turnips, cut into 1/2 inch chunks (about 2 cups worth)
- 1 teaspoon garam masala
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1 teaspoon unrefined salt
- 1 Tablespoon tomato paste
- 1 (14 ounce) can crushed tomatoes with their juices
- 2 jars chickpeas (drained)
- 1 (14 ounce) can full fat coconut milk
- 1/2 cup water or broth
- 3 cups finely chopped spinach
- Cooked rice for serving
Preparation
- Heat the oil in a large dutch oven over medium high heat. Add the onion and cook, stirring often until translucent. About 5 minutes. Add the garlic, turnips, spices and salt and give everything a good stir. Add the tomato paste and continue to cook for about 1 minute, stirring until everything is evenly coated. Pour in the tomatoes, chickpeas and coconut milk and water. Bring the mixture to a low boil. Reduce the heat and simmer for 25 minutes. Stir in the spinach and keep on low heat until ready to serve.
- Serve with rice and plenty of salt and pepper to taste.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary
I love the freshness and simplicity of your recipes… the pickled radishes last time and now this!! Thank you Andrea!
I think I’ll try it with the turnip greens from our box rather than the spinach!
Great! I hope you enjoy it!!
Just made this for 12 guys at the firehouse, they approved!
Best approved recipe ever! Thanks guys!