Dishing Up the Dirt

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


  1. 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.
  2. Serve with rice and plenty of salt and pepper to taste.


Use this recipe as a guide and adjust measurements and ingredients as necessary

Leave a Reply

5 thoughts on “Coconut Chickpea & Turnip Curry with Spinach & Rice

  1. Candace Blash says:

    I love the freshness and simplicity of your recipes… the pickled radishes last time and now this!! Thank you Andrea!

  2. Sarah Williams says:

    I think I’ll try it with the turnip greens from our box rather than the spinach!

    1. Andrea says:

      Great! I hope you enjoy it!!

  3. Matt Fullerton says:

    Just made this for 12 guys at the firehouse, they approved!

    1. Andrea says:

      Best approved recipe ever! Thanks guys!

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