beetroot, chickpea coconut curry

Healthy yet super comforting, this dish is packed with aromatic spices and cooled with creamy coconut milk. It has the perfect balance of spicy with a hint of sweetness. Full of good nutrients, this recipe is a great idea for a simple weeknight dinner. Keep in mind, preparing beetroot can stain you hands, so put on an apron and wear kitchen gloves to avoid unnecessary mess.

Beetroot, Chickpea Coconut Curry :
PREP TIME : 15 mins COOK TIME : 40-50 minsTOTAL TIME : 1 hour 5 mins


  • 300g (peeled weight) raw beetroot (about 7 medium sized beets), (peeled and cut into small pieces)
  • 400g tin of chickpeas (drained and rinsed)
  • 400ml tin of light coconut milk
  • 1 medium onion (chopped)
  • 3 garlic cloves (grated)
  • 6cm ginger (grated)
  • 1 red chilli (chopped)
  • 1 tbsp olive oil
  • 1, 1/2 tsp ground cumin
  • 1, 1/2 tsp ground coriander
  • 1 tsp ground turmeric
  • salt & pepper to taste


  • 360g basmati rice(uncooked); or naan bread; or rumali roti
  • a handful of fresh coriander (chopped)
  • 2 tsp coconut flakes (optional)


  1. Preheat the oven to 200C
  2. Transfer the beetroot, chickpeas, onion, garlic, ginger and chilli into a roasting tray. Add olive oil, and scatter with all the spices. Mix it all together well and transfer to the oven for 30-40 minutes (if the beetroot are cut into smaller pieces 30 minutes in the oven will be ok)
  3. Meanwhile, boil the rice, if using. However, if you choose to serve the dish with naan bread or roti, heat them up on a pan just couple of minutes before serving (or per instruction on a package)
  4. Remove the curry from oven. Add coconut milk and stir it all together well. Place the tray back into the oven for another 10 minutes.
  5. Remove the curry from oven. Serve over portion of rice or with naan bread or roti. Scatter with fresh coriander and/or coconut flakes.

Nutrition Values (per serving)* :

Calories: 321kcal | Fat: 12.6g | Saturated Fat: 5.6g | Carbohydrates: 46.3g | Sugar: 9.2g | Cholesterol: 0mg | Sodium: 189.4mg | Protein: 8.9g

*(when served with portion of rice)


5 thoughts on “beetroot, chickpea coconut curry

  1. Pingback: beetroot, chickpea coconut curry | The Perfect Curry

    • oh yes im happy you liked it and decided to repost :)) ohh sorry for a late response but I was having a little time off from blogging but will be back soon with more recipes etc 😉 sending love💚🌸😘


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