How To Make Beet and Chickpea Curry
A delicious and flavorful vegetarian curry with earthy beets and protein-packed chickpeas.
Serves:
Ingredients
- 2 large beets, peeled and diced
- 1 can of chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tbsp of curry powder
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1/2 tsp of turmeric
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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Heat a large pot over medium heat. Add in diced onion and garlic and sauté for 2-3 minutes until onions become translucent.
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Add in diced beets and stir to combine with onion and garlic. Cook for 10 minutes until beets start to soften.
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Add in spices (curry powder, cumin, coriander, and turmeric) and stir to coat beets evenly. Cook for another 3-4 minutes.
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Pour in diced tomatoes and vegetable broth and bring to a boil. Add in chickpeas and stir to combine.
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Turn down heat to low and simmer for 15-20 minutes until beets are tender and the curry has thickened.
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Season with salt and pepper to taste.
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Serve with rice or naan and garnish with fresh cilantro.
Nutrition
- Calories : 196kcal
- Total Fat : 1g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 691mg
- Total Carbohydrates : 39g
- Dietary Fiber : 10g
- Sugar : 11g
- Protein : 9g
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