Beetroot and Chickpea Curry
Rainy days and cold nights call for comforting dinners. When it comes to curries - the mandatory star ingredients for me is always the immune boosting trio: garlic, ginger and chilli. This fully plant-based curry is packed with aromatic flavour, combining this trio of immunity protectors with a medley of spices. And then there’s the beetroot. The deep ruby red beetroot not only gives this curry the most amazing colour, but its nutrient rich, liver cleansing properties make this a super nourishing meat-free curry recipe. Just don’t be alarmed when it passes through your digestive system!
Prep is minimal and cooking doesn’t require constant, diligent stirring. So while it’s cooking away on a gentle simmer you can unload the dishwasher and tackle that sink full of dishes which seems to pile up with pace while we are still homebound in the ‘Coronaverse’. With reducing daylight, it somehow feels like there are less than 24 hours in the day, so recipes with minimal preparation time, that allow me to crack on with other tasks get bonus points!
Beetroot and Chickpea Curry
- 1/2 large red onion
- 1/2 large brown onion
- 500g beetroots
- 1 heaped teaspoon dried chilli flakes (or 1 fresh red chilli)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1 cinnamon stick
- 2 dried bay leaves
- 3 cloves of garlic
- 2 teaspoons freshly grated ginger*
- 1 x 400g canned chickpeas
- 1 x 400g canned chopped tomatoes
- 250mL coconut cream
- 2 tablespoons olive oil
- 1/4 cup raw cashew nuts
- 1/2 lime
- 2 tablespoons Greek yoghurt (optional)
- Salt & pepper
- Peel and slice the beetroots into chunks (approx. 2-3cm), and dice the red and brown onion.
- Heat the olive oil in a saucepan, set on a medium heat and sauté the onions until glossy and slightly caramelised.
- Add the cumin and mustard seeds to the saucepan - when the mustard seeds start getting rowdy and popping, reduce the heat and add the turmeric, coriander and dried chilli flakes, along with the beetroot.
- Drain the chickpeas and add to the saucepan, along with the coconut cream, chopped tomatoes, ginger and crushed garlic. Give it all a good thorough stir.
- Add the bay leaves and cinnamon stick, and season with salt and pepper. Reduce the hob to a low simmer, pop a lid on the saucepan and allow the flavours to cook through for approx. 25-30 minutes, stirring every 5 or so minutes. (Use a skewer to check if the beetroot is tender and cook for a little longer if required.)
- Serve with freshly steamed brown rice/quinoa, a dollop of Greek yoghurt (optional), crushed cashew nuts and a squeeze of lime.
- Store your ginger* in the freezer - it’ll keep its fiery fresh flavour for up to 6 months!