Description
A delicious vegan curry featuring beets and chickpeas in a creamy coconut sauce.
Ingredients
Scale
- 2 medium fresh beets, peeled and diced (approximately 300g)
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1 can (400 ml) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tsp curry powder
- 1 tsp turmeric powder
- 2 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent.
- Add minced garlic and grated ginger; cook for about 2 minutes until fragrant.
- Stir in diced beets, curry powder, and turmeric; mix well.
- Pour in coconut milk, stirring to combine. Increase heat until it simmers gently.
- Add drained chickpeas; reduce heat to low and simmer for about 20 minutes until beets are tender.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- This curry can be served with rice or bread.
- For a spicier version, add chili powder or fresh chilies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg