Global Easy Main course

Beetroot Chickpea and Coconut Curry

Name: Beetroot Chickpea and Coconut Curry
Prep time: PM5.00T
Cook time: PM25.00T
Total time: PM30.00T
Cuisine: Global
Ingredients: 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

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

350 g

small beetroots, halved & thinly sliced

1 teaspoon

Vegetable Oil

large onion, finely chopped

small stick of cinnamon

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

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Nutrition Value

Information per serving

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.

Step1 of 3

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.