Apricot Turnip Coconut Curry with Chicken

Author Becky's Mindful Kitchen


  • 5 turnips diced ( if you have less or more, that is totally fine)
  • 6 beets, halved if small, quartered if larger
  • 3 T curry powder
  • 2 T ginger powder
  • 1 T garlic powder
  • sea salt to taste
  • 1 c dried apricots
  • 2-4 cans whole fat coconut milk (the amount depends on how long you simmer the curry mixture for)
  • 2 cans garbanzo beans
  • 2 c cooked chicken, cut into bite size pieces
  • 1 onion, diced
  • Harvest Garlic Olive Oil
  • 1 c baby carrots or chopped carrots
  • 1 medium zucchini, diced


  • Roast turnips and beets and carrots drizzled with garlic olive oil at 400 degrees until tender.  
  • In a large pan, heat garlic olive oil and cook onions until tender.  Add in turnips and beets and coconut milk.  Add spices and continue to cook on medium heat.  Add in apricots, zucchini, beans and chicken and cook covered until apricots soften.  You can continue to cook for multiple hours but may need to add more coconut milk. Adjust spices and salt to your taste.  Serve over rice. 
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