Beetroot, Chickpea & Coconut Curry

Name: Beetroot, Chickpea & Coconut Curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian, Indian
Ingredients: 600g beetroot, peeled and cut into small wedges; 1 onion, roughly chopped; 1 x 400g tin of chickpeas, drained and rinsed; 1 x 400g tin of coconut milk; 2 cloves of garlic, crushed; ginger; 1 red chilli, roughly chopped; 1 heaped teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1 tablespoon vegetable oil; pinch sea salt; ２00g Basmati rice

6 steps

Prep:15minCook:1h

The Green Roasting Tin p. 104

Updated at: Tue, 02 Jul 2024 16:20:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1101 kcal (55%)

Total Fat54.6 g (78%)

Carbs137.2 g (53%)

Sugars18.3 g (20%)

Protein23.9 g (48%)

Sodium507.8 mg (25%)

Fiber15.8 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

600gbeetroot

peeled and cut into small wedges

1onion

roughly chopped

1 x 400gtin of chickpeas

drained and rinsed

1 x 400gtin of coconut milk

1 heaped teaspoonground coriander

½ teaspoonground turmeric

1 tablespoonvegetable oil

sea salt

To Serve

200gBasmati rice

Instructions

Step 1

Preheat the oven to 180 fan / 200 / gas 6

Step 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.

Step 3

Boil the rice for 30 minutes.

Step 4

Give the coconut milk a good stir, then pour it over the beetroot and mix well.

Step 5

Return the roasting tin to the oven at 190 fan for 15 minutes.

Step 6

Taste and season with more salt as needed and serve with rice or naan, scattered with coconut flakes, if using.