Beetroot Chickpea and Coconut Curry
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
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
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.
Step3 of 3
Add chickpeas and cook for a further 5 minutes.
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