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Beetroot, Chickpea & Coconut Curry

By Katelynn 🍄✨️

Beetroot, Chickpea & Coconut Curry

Prep:15minCook:50min

Updated at: Mon, 08 Jan 2024 20:36:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

44

Low

Glycemic Load

28

High

Nutrition per serving

Calories805.1 kcal (40%)

Total Fat59 g (84%)

Carbs63.1 g (24%)

Sugars24.9 g (28%)

Protein17.4 g (35%)

Sodium1194 mg (60%)

Fiber18.6 g (66%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

roughly chopped

600gBeetroot

Peeled and cut into small wedges

1 x 400gTin of Chickpeas

Drained and Rinsed

Roughly chopped

1 tspGround Cumin

1 tspGround Coriander

1 tspGround Ginger

½ tsptumeric

1 Tbspvegetable oil

1 tspsea salt

1 x 400gcoconut milk

Instructions

Step 1

See photo

See photo

Notes

1 liked

0 disliked

Easy

Sweet

Katelynn 🍄✨️· last year

Served with coconut rice and samosas - would recommend cutting thr beetroot up into smaller chunks (just bigger than the Chickpeas I think would be nice). And cooked beetroot didn't bleed the colour, so ours was quite pale. Taste was nice, only halved the chili so could easily have the full Chilli next time. Easy and sweet bowl!

Served with coconut rice and samosas - would recommend cutting thr beetroot up into smaller chunks (just bigger than the Chickpeas I think would be nice). And cooked beetroot didn't bleed the colour, so ours was quite pale. Taste was nice, only halved the chili so could easily have the full Chilli next time.
Easy and sweet bowl!