Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, beetroot and chickpea coconut curry. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Having changed our lives for the better with The Roasting Tin, Rukmini Iyer is back with a new collection of simple one-dish recipes that leave the hard work to the oven, and this time they're all vegan and vegetarian. EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet This easy, flavorful coconut chickpea curry is ready in no time and packed with flavor!
Beetroot and chickpea coconut curry is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Beetroot and chickpea coconut curry is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook beetroot and chickpea coconut curry using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Beetroot and chickpea coconut curry:
- Make ready Curry
- Make ready 1 large onion
- Take 600 g uncooked beetroot
- Make ready 1 tin chickpeas
- Get 2 cloves garlic
- Take 5 cm fresh ginger
- Make ready 1 chilli
- Take 2 heaped tsp ground cumin
- Take 2 heaped tsp ground coriander
- Make ready 1 heaped tsp ground ginger
- Make ready 1/2 tsp ground tumeric
- Prepare 1 tbsp vegetable oil
- Get 1 tsp salt
- Make ready 1 tin coconut milk
- Take To serve
- Take Rice of your choice
- Make ready Handful fresh coriander
- Prepare Bread of your choice
Beetroot curry is ready to serve with rice or roti. This comforting curry is for beet lovers and haters alike. Red beets and protein-rich chickpeas are cooked in a creamy, spiced tomato-coconut curry. If you've never given beets a second thought, this dish will make you see them in a whole new light.
Steps to make Beetroot and chickpea coconut curry:
- Pre heat the oven to 180 degrees (fan).
- Dice the onion, peel and chop the beetroot, drain and rinse the chickpeas. Chop the chilli and grate the ginger. Crush the garlic. Place in a medium size oven dish
- Add the spices, oil and salt before stirring thoroughly
- Roast in the oven for 50 minutes
- Add the coconut milk to the roasted mix and return to the oven for another ten minutes
- Serve with rice, chopped fresh coriander and pita bread
Beetroot's earthiness lends itself well to spice in this meat-free curry recipe. To make the curry, heat the oil in a large pan and add the cloves, cinnamon sticks and mustard seeds. Our vegan chickpea curry is packed full of protein, fibre and iron. Swapping out the milk and cream for a coconut, soy or nut-based variety is easy as veggie pie, and using chickpeas as the main bulk of the. Curry leaves are an essential ingredient in Sri Lankan food.
So that is going to wrap this up for this special food beetroot and chickpea coconut curry recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
