Beetroot is one of my favourite vegetables and I am always on the lookout for new recipes. This is from Rukmini Iyer’s ” The Green Roasting Tin”.
Ingredients
- 1 onion roughly chopped
- 600 g beetroot peeled and cut into small wedges
- 1 400g tin chickpeas drained and rinsed
- 2 plump cloves garlic peeled and crushed
- 5 cm ginger grated
- 1 red chilli roughly chopped
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 1 heaped tsp ground ginger
- 1/2 tsp ground turmeric
- 1 tbsp vegetable oil
- 1 tsp sea salt
- 1 400g tin coconut milk
- To serve:
- Basmati rice or naan breads
- A handful of fresh coriander
- Coconut flakes optional
Servings:
Instructions
- Preheat the oven to 180°C fan/200°C/ gas 6.
- Mix the onion, beetroot and chickpeas in a roasting tin with the garlic, ginger, chilli, spices, oil and salt, then transfer to the oven and roast for 40 minutes.
- Give the coconut milk a good stir, then pour it over the beetroot and mix well. Return the roasting tin to the oven for 10 minutes.
- Taste and season with more salt as needed and serve with rice or naan, scattered with fresh coriander and coconut flakes, if using.
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