Beetroot and chickpea coconut curry

Name: Beetroot and chickpea coconut curry
Total time: 4200 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 large onion; 600 g uncooked beetroot; 1 tin chickpeas; 2 cloves garlic; 5 cm fresh ginger; 1 chilli; 2 heaped tsp ground cumin; 2 heaped tsp ground coriander; 1 heaped tsp ground ginger; 1/2 tsp ground tumeric; 1 tbsp vegetable oil; 1 tsp salt; 1 tin coconut milk; Rice of your choice; Handful fresh coriander; Bread of your choice

Tom Clegg @BigFridge

This is a recipe from a new cookbook. It's #vegan and uses one of my favourite root vegetables #beetroot. Hands on time is real short so you can fire it in the oven and get on with other jobs. Use precooked beetroot and take twenty minutes off the first cooking time in the oven. #WorldPulseDay

Saved

Ingredients

70minutes

4 servings

Curry
1large onion
600 guncooked beetroot
1 tinchickpeas
2 clovesgarlic
5 cmfresh ginger
1chilli
2heaped tsp ground cumin
2heaped tsp ground coriander
1heaped tsp ground ginger
1/2 tspground tumeric
1 tbspvegetable oil
1 tspsalt
1 tincoconut milk
To serve
Rice of your choice
Handfulfresh coriander
Bread of your choice

Saved

Steps

70minutes

1

Pre heat the oven to 180 degrees (fan).
2

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
3

Add the spices, oil and salt before stirring thoroughly
4

Roast in the oven for 50 minutes
5

Add the coconut milk to the roasted mix and return to the oven for another ten minutes
6

Serve with rice, chopped fresh coriander and pita bread