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Beetroot, Chickpea and Coconut Curry Recipe

Name: Beetroot, Chickpea and Coconut Curry
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2
Ingredients: Beetroot, Chickpea, Coconut

The Happy Foodie

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.

Ingredients

Beetroot, Chickpea, Coconut

Method

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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