Beetroot and Chickpea Curry | Detox Kitchen

Ingredients

• 500g beetroot, peeled and cut into wedges
• 1 tbsp rapeseed oil
• 4 curry leaves
• 1 tsp mustard seeds
• 1 tbsp curry powder
• 3 cardamon pods
• 2 cloves
• 4 spring onions, sliced
• 3 cloves garlic, peeled and diced
• 1 thumb sized piece of ginger, grated with skin on
• 400g cooked chickpeas, drained
• 200ml veg stock
• 200ml coconut milk
• 2 tbsp peanuts, toasted and roughly chopped
• 1 small bunch coriander, chopped