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  • Nicole Cook

Turkey Coconut Curry with Chickpeas and Spinach


2 tbsp olive oil

1/2 sweet onion, diced

3 garlic cloves, minced

1 tsp turmeric

1 1/2 tsp curry powder

1 1/2 tsp chili powder

1/2 tsp cayenne (less or more for spice)

1 pound ground turkey

2 cups canned diced tomatoes

800 ml canned coconut milk (full fat)

540 ml can chickpeas, washes and drained

5 oz baby spinach

Salt and pepper to taste

Optional: basmati rice, cilantro, and naan for serving


1. Sauté onion with olive oil, then add the garlic for 30 seconds. Then the spices 30 seconds. Add the turkey and cook until no longer pink. Stir in tomatoes, then coconut milk, then the chickpeas. Let simmer for 25 minutes.

2. Add the spinach just until wilted. Season with salt and pepper. Serve with rice if desired.



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