The Ultimate Chickpea and Beetroot Curry for Easy, Nourishing Weeknight Dinners
21 January 2026
Chickpea and Beetroot Curry
The Ultimate Chickpea and Beetroot Curry for Easy, Nourishing Weeknight Dinners
There are nights when cooking feels like the absolute last thing you want to do. You’re tired, the day has taken more than expected, and the idea of another decision feels heavy. And yet, you still want to eat well. You still want something warm, nourishing and satisfying — without ordering takeaway or reaching for something that leaves you feeling flat.
That’s exactly where this Chickpea and Beetroot Curry comes in.
This recipe became one of my most saved posts on Instagram in a long time, and I think that says everything. It’s not flashy. It’s not complicated. It simply meets people where they are. It’s an easy dinner, it’s genuinely nutritious, it’s budget-friendly — and it’s made for those “I can’t be bothered” nights when you still care about what you’re eating.
Why This Chickpea and Beetroot Curry Works So Well
This Chickpea and Beetroot Curry is built around pantry staples and simple techniques, but the end result feels far greater than the effort required.
Chickpeas provide protein, fibre and staying power, making this a dish that actually satisfies. Beetroot adds natural sweetness, depth and colour, balancing the warmth of the spices beautifully. Coconut cream brings everything together, giving the curry a comforting richness without feeling heavy or overwhelming.
It’s gentle, grounding food — the kind many of us crave more than we realise.
Legumes like chickpeas are also widely recognised for their nutritional benefits. Legumes support heart health, gut health and long-lasting energy, making them an excellent foundation for everyday meals.
You can read more about the benefits of legumes here
An Easy Dinner That Still Feels Like a Proper Meal
One of the reasons this Chickpea and Beetroot Curry resonated so strongly is that it doesn’t feel like a compromise. It’s not a rushed solution or a “make-do” meal.
It’s warming. It’s filling. It’s comforting in the way only a slow-simmered pot of food can be — even though it comes together with very little effort.
This is the kind of dinner you can make midweek without resentment. One pot, minimal prep, and no juggling of timings. And because the flavours deepen as it sits, it’s just as good the next day — sometimes even better.
Budget-Friendly Cooking Without Sacrificing Nourishment
This Chickpea and Beetroot Curry is also a reminder that budget-friendly cooking doesn’t need to feel restrictive or joyless. Using tinned chickpeas, tinned beetroot and everyday spices keeps costs down while still delivering a dish that feels generous and complete.
In times when grocery prices feel relentless, recipes like this matter. They allow us to keep cooking at home without sacrificing nourishment, flavour or enjoyment.
It’s exactly the kind of recipe I love sharing inside the Cooking Club — realistic food for real life, designed to support you through busy weeks rather than add pressure.
For the Nights You Can’t Be Bothered — But Still Want to Eat Well
If this recipe struck a chord, you’re not alone. Many of us are looking for meals that are kind — to our energy levels, our budgets, and our bodies.
This Chickpea and Beetroot Curry is for those nights when enthusiasm is low, but care is still there. It’s a reminder that cooking doesn’t have to be elaborate to be meaningful, and that nourishment can be simple, warm and deeply satisfying.
Save it for the weeks when you need it most. Come back to it often. And let it be one less decision on the days when you’ve already made enough.
With love,
Nellie
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Chickpea & Beetroot Coconut Curry
Equipment
- Medium saucepan or heavy-based pot
- Wooden spoon
- Sharp knife
- Chopping board
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 brown onion finely diced
- 2 cloves garlic finely diced or minced
- 1.5 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 x 400 g tin diced tomatoes
- 1 x 270 ml tin coconut cream
- 2 x 400 g tins chickpeas rinsed and well drained
- 1 x 425 g tin diced beetroot drained
- 2 generous handfuls baby spinach
- Sea salt to taste
To serve: thick yoghurt (optional)
Instructions
- Heat the olive oil in a medium saucepan over gentle heat.
- Add the onion with a small pinch of salt and cook slowly until soft and translucent.
- Add the garlic, garam masala and cumin and cook for 30–60 seconds until fragrant.
- Pour in the diced tomatoes and coconut cream, stirring to combine, then bring to a gentle simmer.
- Add the chickpeas and beetroot, stir well, and simmer uncovered for 12–15 minutes until the curry has thickened slightly and the flavours have come together.
- Stir through the spinach until just wilted. Taste and adjust seasoning.
- Serve hot, topped with yoghurt if you like.
Notes
– A great option for batch cooking or next-day lunches.
– If you’d like a little extra heat, add a pinch of chilli flakes when cooking the spices.
– Serve with yoghurt, rice or flatbreads, or enjoy as-is for a simple, nourishing bowl.
– Easily adaptable: add extra greens, swap spinach for silverbeet, or stir through a squeeze of lemon at the end for brightness.
– Add shredded poached or barbecue chicken if you wish for even more added protein.
Nutrition
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