BEETROOT, CHICKPEA & COCONUT CURRY

Name: BEETROOT, CHICKPEA & COCONUT CURRY
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Asian, Indian
Ingredients: 1 onion, roughly chopped; 600g beetroot, peeled and cut into small wedges; 1 x 400g tin of chickpeas, drained and rinsed; 2 cloves of garlic, crushed; 5cm ginger, grated; 1 red chilli, roughly chopped; 1 heaped teaspoon ground cumin; 1 heaped teaspoon ground coriander; 1 heaped teaspoon ground ginger; ½ teaspoon ground turmeric; 1 tablespoon vegetable oil; 1 teaspoon sea salt; 1 x 400g tin of coconut milk; Basmati rice (see here) or naan breads; A handful of fresh coriander; Coconut flakes (optional)

5 steps

Prep:15minCook:50min

Roasted spiced beetroot and chickpeas form the base for this dish, while the coconut milk reduces down quickly in a hot oven to make a simple and delicious curry sauce. Serve with rice or naan bread to create a filling meal.

Updated at: Thu, 17 Aug 2023 02:30:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories805.5 kcal (40%)

Total Fat54.7 g (78%)

Carbs71.5 g (27%)

Sugars18.4 g (20%)

Protein18.5 g (37%)

Sodium1195.9 mg (60%)

Fiber15.4 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1onion

roughly chopped

600gbeetroot

peeled and cut into small wedges

1 x 400gchickpeas

5 c mginger

1 heaped teaspoonground cumin

1 heaped teaspoonground coriander

1 heaped teaspoonground ginger

½ teaspoonground turmeric

1 tablespoonvegetable oil

1 teaspoonsea salt

1 x 400gtin of coconut milk

Instructions

Step 1

1. Preheat the oven to 180°C fan/200°C/gas 6.

Step 2

2. Mix the onion, beetroot and chickpeas in a roasting tin with the garlic, ginger, chilli, spices, oil and salt, then transfer to the oven and roast for 40 minutes.

Step 3

3. Give the coconut milk a good stir, then pour it over the beetroot and mix well. Return the roasting tin to the oven for 10 minutes.

Step 4

4. Taste and season with more salt as needed and serve with rice or naan, scattered with fresh coriander and coconut flakes, if using.

Step 5

Note: You might want to use gloves while you’re preparing the beetroot, to avoid stained hands.