Chickpea & Beetroot Coconut Curry
This is one of those quietly wonderful dinners that asks very little of you but gives a lot back. Warming, nourishing and deeply comforting, it’s perfect for the nights when energy is low but you still want to cook something good for yourself (and others). Made almost entirely from pantry staples, this curry is gentle, flavourful and beautifully balanced, with the earthiness of beetroot, the creaminess of coconut and just enough spice to keep things interesting. It’s also budget-friendly, reheats well, and makes a lovely lunch the next day.
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Servings: 4
Calories: 702kcal
Cost: 10
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
– This curry reheats beautifully and is often even better the next day.
– 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.
– 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
Calories: 702kcal | Carbohydrates: 78g | Protein: 24g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 132mg | Potassium: 1533mg | Fiber: 22g | Sugar: 20g | Vitamin A: 2557IU | Vitamin C: 29mg | Calcium: 192mg | Iron: 10mg