Beetroot, Chickpea & Spinach Curry
This is seasonal. Very colourful. It is mightily tasty. Although this beetroot, chickpea and spinach curry may be ingredients you’ve not thought to combine before, you really should!
The recipe
This recipe uses fresh raw beetroot so you can take advantage of your homegrown beets! Of course, you can use beetroot from the market or your local store, and at a push you can use vacuum-packed ready cooked beetroot (without vinegar). Then you need a tin of chickpeas, some spinach (frozen or fresh), then your spices. I have used garlic, cumin, coriander and chilli, but an all purpose curry or masala powder would also work.
- oil of choice if required
- 4 medium whole beetroot (peeled) chopped
- 1 x 400g tin chickpeas (including liquid)
- 1/2 cup frozen spinach
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garlic granules
- pinch of chilli flakes
- small pinch of ginger
- 1/4 teaspoon black pepper
- Salt to taste
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Heat a large frying pan with your oil of choice (I used a non-stick, no oil pan) and add the beetroot. Cook for 5 minutes on a medium heat, stirring regularly.
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Add the chickpeas, complete with their liquid and allow to heat through for a couple of minutes.
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If using frozen spinach, add to the pan and keep stirring to break it up. This may take up to 10 minutes. If using fresh spinach, add, mix in and continue to the next step.
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Sprinkle all the spices over (cumin, coriander, garlic, chilli, ginger and black pepper) and gently mix through. Allow to cook for a further 5 minutes.
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Serve with rice, naan, jacket potato or salad.
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Enjoy!
What do I need?
The ingredients and equipment needed for this is pretty straightforward. However, if you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I have included a link to the ‘magic pan’ here – a true non-stick pan requiring no oil! We do receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
How to serve your curry
This curry is best served fresh, straight from the pan. You can of course, just eat it as it is, or you can serve it with your favourite grain. You could serve it with a jacket potato, add some cucumber-mint raita and salad, or scoop it up with poppadoms. If you want to make a whole meal, why not make some lentil pakoras, add some lentil daal and some vegan style chana saag paneer!
Storing
This curry will keep in an airtight container for a couple of days in the fridge! Although you could freeze this, it is not a dish I would recommend to freeze due to its lack of sauce. It is best to make and eat this one!
Sharing
I love seeing your creations and interpretations of my recipes! Feel free to share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below and let me know what you think of these ingredients together! I would love to hear if you’ve made anything similar?!
Speak soon
Laurena x