Beetroot, Chickpea and Coconut Curry – Wilderhood Watch

Ingredients

• 1 chopped onion
• 1 x 400g tin chickpeas
• 600g beetroot, peeled and cut into small wedges
• 2 cloves crushed garlic
• 5cm grated ginger
• 1 chopped red chilli
• 1 heaped tsp ground cumin
• 1 heaped tsp ground coriander
• 1 heaped tsp ground ginger
• 1/2 tsp ground turmeric
• 1 T vegetable oil
• 1 tsp sea salt
• 1 x 400g tin of coconut milk
• coriander leaves and coconut flakes to serve