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Global Easy Main course

Beetroot Chickpea and Coconut Curry

(0)
30Min
Easy
A bold and bright Beetroot Curry that’s both sweet and aromatic. Flavoured with Sri Lankan coconuts from our signature Maggi Coconut Milk Powder. This is a dish you won’t want to miss. Give it a try using our recipe below.

Ingredients

-
4
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

350  g
small beetroots, halved & thinly sliced
1  teaspoon
Vegetable Oil
1 
large onion, finely chopped
1 
small stick of cinnamon
2 
garlic cloves, crushed
1  teaspoon
ground coriander
1  teaspoon
chilli powder
2  teaspoons
white vinegar
40  g
Maggi Coconut Milk Powder, mixed with 200ml water
240  g
tinned chickpeas, rinsed

Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Information per serving
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Instructions

30 Minutes
Step1
8 Min
Heat the oil in a heavy-based saucepan over a high heat. Add the cinnamon stick, curry leaves and onion and cook the onion for 5 minutes or until translucent. Add the garlic and cook for another 3 minutes or until fragrant
Step2
10 Min
Add the remaining ingredients apart from the chickpeas, cover, and simmer over a very low heat, stirring occasionally for 10 minutes or until the beetroot is tender.
Step3
5 Min
Add chickpeas and cook for a further 5 minutes.
Beetroot Chickpea and Coconut Curry

Step1 of 3

Heat the oil in a heavy-based saucepan over a high heat. Add the cinnamon stick, curry leaves and onion and cook the onion for 5 minutes or until translucent. Add the garlic and cook for another 3 minutes or until fragrant

Beetroot Chickpea and Coconut Curry

Step2 of 3

Add the remaining ingredients apart from the chickpeas, cover, and simmer over a very low heat, stirring occasionally for 10 minutes or until the beetroot is tender.

Beetroot Chickpea and Coconut Curry

Step3 of 3

Add chickpeas and cook for a further 5 minutes.

Recipe as PDF
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