Beetroot Chickpea and Coconut Curry

Name: Beetroot Chickpea and Coconut Curry
Prep time: 5 s
Cook time: 25 s
Yield: 4
Cuisine: Global
Ingredients: 350g small beetroots halved & thinly sliced; 1tsp vegetable oil; 1 large onion finely chopped; 1 cinnamon stick whole; 2 garlic cloves crushed; 1 tsp ground coriander; 1 tsp chilli powder; 2 tsp white vinegar; 40g Maggi Coconut Milk Powder mixed with 200ml water; 1 x 400g tin chickpeas drained and rinsed

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Easy

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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.

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Ingredients

small beetroots, halved & thinly sliced

350 g

Vegetable Oil

1 teaspoon

Red onion

small stick of cinnamon

Garlic

ground coriander

1 teaspoon

chilli powder

1 teaspoon

rice vinegar

2 teaspoons

Maggi Coconut Milk Powder

40 g

tinned chickpeas, (drained weight 240g)

240 g

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Recipe Steps

23 min

8 min

10 min

5 min

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Recipe Steps

23 min

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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

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23 min

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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 tend

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23 min

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Add chickpeas and cook for a further 5 minutes.

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Beetroot Chickpea and Coconut Curry

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