Beetroot, Chickpea and Coconut Curry

Ideal for a weeknight vegan dinner, this simple one-pot recipe from The Green Roasting Tin is a warming winter dish with an exotic twist.

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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.

Serves 2
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min


1 onion, roughly chopped
600g beetroot, peeled and cut into small wedges
1 x 400g tin chickpeas, drained and rinsed
2 cloves garlic, crushed
5cm ginger, grated
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
To serve:
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.

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