MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beet And Chickpea Coconut Curry
Categories: Curry, Vegetarian, Vegan
Yield: 2 Servings
4 Uncooked beets; cut into
- bite-sized pieces
250 g Coconut yogurt (1 c)
1/2 ts Chili powder
1/2 ts Ground coriander
1/2 ts Ground cumin
1 tb Garam masala
1 ts Ground turmeric
1 Green chile; finely sliced
4 cl Garlic; minced
1/2 Lemon; zest of
4 tb Olive oil
1 ts Sea salt
3 tb Olive oil
1 Onion; finely chopped
4 cl Garlic; minced
1 Fresh ginger piece
- (thumb-sized); minced
1 Chile; finely chopped
1/2 ts Sea salt
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Ground turmeric
3 tb Tomato paste
170 g Chickpeas (1 c);
- canned or cooked
20 g Toasted coconut flakes
- (1/2 c)
400 g Can of coconut milk (14 oz)
2 Big handfuls baby spinach
- leaves
Beets give 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.
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 beets. Transfer to a baking tray and bake in the oven for
20 minutes, or until the beets are 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 chile, 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 beets.
Deglaze the pan with the coconut milk, stirring well. Let the curry
bubble away for 15 minutes, stirring through the spinach just before
serving.
Recipe by Gaz Oakley
Recipe FROM: <
https://plantbasednews.org/veganrecipes/dinner/
beetroot-and-chickpea-coconut-curry/>
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