Good Idea to Homemade Perfect Beetroot and chickpea coconut curry
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To make an extraordinary Beetroot and chickpea coconut curry, here are the components required:
- Prepare of Curry.
- Prepare 1 of large onion.
- You need 600 g of uncooked beetroot.
- Take 1 tin of chickpeas.
- Prepare 2 cloves of garlic.
- Provide 5 cm of fresh ginger.
- Provide 1 of chilli.
- Provide 2 of heaped tsp ground cumin.
- Prepare 2 of heaped tsp ground coriander.
- Prepare 1 of heaped tsp ground ginger.
- Prepare 1/2 tsp of ground tumeric.
- Prepare 1 tbsp of vegetable oil.
- Get 1 tsp of salt.
- Use 1 tin of coconut milk.
- Provide of To serve.
- Take of Rice of your choice.
- Prepare Handful of fresh coriander.
- You need of Bread of your choice.
After readying the components, next you are good to make your tasty Beetroot and chickpea coconut curry by following the instructions below:
- Pre heat the oven to 180 degrees (fan)..
- Dice the onion, peel and chop the beetroot, drain and rinse the chickpeas. Chop the chilli and grate the ginger. Crush the garlic. Place in a medium size oven dish.
- Add the spices, oil and salt before stirring thoroughly.
- Roast in the oven for 50 minutes.
- Add the coconut milk to the roasted mix and return to the oven for another ten minutes.
- Serve with rice, chopped fresh coriander and pita bread.
Now add the beetroot and chickpeas and cook for a further few minutes, stirring regularly. Add the chopped tomatoes, yogurt and water, bring to the boil and simmer for twenty minutes. Finally add the spinach or beetroot tops to the curry and cook for a few minutes until the greens are tender. Add the tomatoes and coconut milk. Top up with a splash of stock or water as needed, to prevent the curry from drying out too much.
Recipe : Beetroot and chickpea coconut curry
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