Beet & Chickpea Coconut Curry - Gaz Oakley

Ingredients

• 2 cup/250g Plant Based Greek Yoghurt
• 1/2 tsp Chilli Powder
• 1/2 tsp Ground Coriander
• 1/2 tsp Ground Cumin
• 1 tbs Garam Masala
• 1 tsp Ground Turmeric
• 1 Fresh Green Chilli, sliced fine
• 4 Cloves Garlic, peeled & minced
• Thumbed Piece Fresh Ginger, minced
• Zest Half a Lemon
• 4 tbs Olive Oil
• 1 tsp Sea Salt
• 4 Beetroots, I used candy beets, cut into bitesized pieces
• 1 Onion, peeled & chopped fine
• 1 Chilli, chopped fine
• 3 tbs Olive Oil
• 1/2 tsp Sea Salt
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1/2 tsp Ground Turmeric
• 3 tbs Tomato Paste
• 1 cup/170g Chickpeas, cooked
• 1/2 cup/20g Toasted Coconut Flakes
• 1 can Coconut Milk
• 2 big Handfuls Baby Spinach