Beetroot, Chickpea and Coconut Curry
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.
|1||onion, roughly chopped|
|600g||beetroot, peeled and cut into small wedges|
|1 x 400g tin||chickpeas, drained and rinsed|
|2 cloves||garlic, crushed|
|1||red chilli, roughly chopped|
|1 heaped tsp||ground cumin|
|1 heaped tsp||ground coriander|
|1 heaped tsp||ground ginger|
|½ tsp||ground turmeric|
|1 tbsp||vegetable oil|
|1 tsp||sea salt|
|1 x 400g tin||coconut milk|
|Basmati rice or naan breads|
|A handful of fresh coriander|
|Coconut flakes (optional)|
1. Preheat the oven to 180°C fan/200°C/ gas 6.
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.
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.
4. Taste and season with more salt as needed and serve with rice or naan, scattered with fresh coriander and coconut flakes, if using.
Note: You might want to use gloves while you’re preparing the beetroot, to avoid stained hands.