Beetroot and chickpea coconut curry
Beetroot and chickpea coconut curry

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, beetroot and chickpea coconut curry. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Beetroot and chickpea coconut curry is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Beetroot and chickpea coconut curry is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have beetroot and chickpea coconut curry using 18 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Beetroot and chickpea coconut curry:
  1. Get Curry
  2. Make ready 1 large onion
  3. Prepare 600 g uncooked beetroot
  4. Make ready 1 tin chickpeas
  5. Make ready 2 cloves garlic
  6. Make ready 5 cm fresh ginger
  7. Take 1 chilli
  8. Prepare 2 heaped tsp ground cumin
  9. Make ready 2 heaped tsp ground coriander
  10. Get 1 heaped tsp ground ginger
  11. Make ready 1/2 tsp ground tumeric
  12. Take 1 tbsp vegetable oil
  13. Get 1 tsp salt
  14. Get 1 tin coconut milk
  15. Take To serve
  16. Prepare Rice of your choice
  17. Get Handful fresh coriander
  18. Take Bread of your choice

Chop the chilli and grate the ginger. Now add the tomatoes and cook until most of the liquids have. Beetroot and Chickpea Curry Betacyanin is the pigment that gives beetroot its purple colour, it is thought to help with liver function. This fully plant-based curry is packed with aromatic flavour, combining immune boosting ingredients, with a medley of spices and deep ruby red, liver cleansing beetroot.

Steps to make Beetroot and chickpea coconut curry:
  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

Beetroot and Chickpea Curry Betacyanin is the pigment that gives beetroot its purple colour, it is thought to help with liver function. This fully plant-based curry is packed with aromatic flavour, combining immune boosting ingredients, with a medley of spices and deep ruby red, liver cleansing beetroot. Now add the beetroot and chickpeas and cook for a further few minutes, stirring regularly. Add the chopped tomatoes, yogurt and water, bring to the boil and simmer for twenty minutes. Finally add the spinach or beetroot tops to the curry and cook for a few minutes until the greens are tender.

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