Beetroot and Chickpea Curry
It's pretty. It's pink. It may be a Valentine's cliché, but its creamy, earthy, sweet, spicy and delicious. Including lots of fresh ginger, which has said…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at detoxkitchen.co.uk.
Cooking tools:
- Oven
- Saucepan
- Baking sheet
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Colander
- Spoon
- Wooden spoon
- Mixing bowl
- Serving bowl
- Skillet
- Stove
- Paring knife
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
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