Beetroot gives this curry its deep color and gentle sweetness, balanced by creamy coconut and spiced chickpeas. It’s a rich, one-pan meal that’s both hearty and nourishing.
Ingredients
- 4 uncooked beetroots beets, cut into bite-sized pieces (I used candy-striped beets)
For the marinade
- 250 g (1 cup/9oz) coconut yogurt
- ½ tsp chili powder
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 green chilli finely sliced
- 4 garlic cloves minced
- Zest of ½ lemon
- 4 tbsp olive oil
- 1 tsp sea salt
For the curry base
- 3 tbsp olive oil
- 1 onion finely chopped
- 4 garlic cloves minced
- Thumb-sized piece of fresh ginger minced
- 1 chilli finely chopped
- ½ tsp sea salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 3 tbsp tomato paste
- 170 g (1 cup/6oz) canned or cooked chickpeas
- 20 g (½ cup/3/4oz) toasted coconut flakes
- 1x 400 g (14oz) can of coconut milk
- 2 big handfuls of baby spinach leaves
Instructions
- Preheat your oven to 230°C/210°C fan (450°F/Gas Mark 8).
- Mix together the marinade ingredients in a large bowl, then stir through the beetroot. Transfer to a baking tray and bake in the oven for 20 minutes, or until the beetroot is tender.
- Meanwhile, for the curry base, place a large saucepan over a medium heat and add the olive oil. When hot, add the onion, garlic, ginger and chilli, and cook slowly and gently for around 8 minutes. This will allow the onions to release all their sweetness, adding depth to the curry.
- Season with the salt, then add the ground spices. Cook for a further 2 minutes before adding the tomato paste, chickpeas and coconut flakes. Mix well, then add the roasted beetroot.
- Deglaze the pan with the coconut milk, stirring well. Let the curry bubble away for 15 minutes, stirring through the spinach just before serving.