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Beetroot, Chickpea and Coconut Curry
Ingredients
  • 1 onion, roughly chopped
  • 600g beetroot, peeled and cut into small wedges
  • 1 x 400g tin chickpeas, drained and rinsed
  • 2 cloves garlic, crushed
  • 5cm ginger, grated
  • 1 red chilli, roughly chopped
  • 1 heaped tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1 heaped tsp ground ginger
  • ½ tsp ground turmeric
  • 1 tbsp vegetable oil
  • 1 tsp sea salt
  • 1 x 400g tin coconut milk
  • subheading: To serve:
  • Basmati rice or naan breads
  • A handful of fresh coriander
  • Coconut flakes (optional)
Steps
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