Beetroot, Chickpea & Spinach Curry
Keyword:
curry, vegan
Gather
- 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
Prepare
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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!
