Beetroot Chickpea and Coconut Curry
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
ingredient_quantity
recipe ingredient
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
.
Nutrition Value
Information per serving
Instructions
30 Minutes
-
Step1
8 MinHeat 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 MinAdd 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 MinAdd chickpeas and cook for a further 5 minutes.
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