Image by Larm Rmah

Beetroot And Chickpea Curry With Cauliflower Rice

Updated: Jan 6

Here is a slight twist on a usual vegan curry. The use of the freshly cooked beetroot makes the most amazing colour, especially in contrast with the white of the cauliflower rice.

It is also a great Friday night healthy takeaway alternative, especially with the use of cauliflower rice.


The recipe will give two nice sized, adult portions. Add a vegan Naan and a couple of beers and you are onto a winner!

Ingredients:

A splash of coconut oil

1 small onion

1 clove of garlic

1 inch piece of ginger

2 tbsp of medium curry powder (the one I have includes ground coriander, salt, turmeric, fenugreek, cumin, mustard flour, garlic powder, allspice, cayenne pepper and black pepper) You may have a personal preference of curry powders, or perhaps wish to make it from scratch? This powder, I find, is much handier to have!

100ml vegetable stock

2 medium tomatoes

2 medium beetroots, cooked (to do it yourself, peel and wrap each beetroot in tinfoil and put in the oven for 40- 50 minutes beforehand.)

1 can of chickpeas

1/2 a medium lemon zest

1/2 a can of coconut milk (reduced fat, full fat... Your call!)

Fresh coriander

Fresh chilli (optional- but as this is quite a mild curry, this adds a fiery kick!)

A handful of cashews

Half a fresh cauliflower

1 tbsp vegan butter

Get your oil in a pan, then dice and throw in your onion. Cook on a medium heat for a few minutes, or until soft and golden.


Dice your garlic and ginger then add them to the pan too. Cook for another few minutes but stir regularly so as to not burn the garlic.


Add the curry powder and stir and coat everything for one minute before adding the tomatoes and stock. Bring to the boil.

Chop your cooked beetroot into small cubes, then add to the pan along with the chickpeas and lemon zest.


Reduce the heat and allow to simmer for 15-20 minutes. Add the coconut milk and simmer a few minutes longer whilst you do your rice.

Grate your cauliflower using a fine grater and pop into a microwave safe bowl, preferably one with a lid. Put in the microwave for 3 minutes.


Remove from the microwave and stir. Add the butter and a sprinkling of salt, serve up straight away. Add your curry and a handful of coriander and cashew nuts, plus any freshly chopped chilli if you are feeling brave.

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