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09 Feb, 2022

Beetroot and Chickpea Curry

It's pretty. It's pink. It may be a Valentine's cliché, but its creamy, earthy, sweet, spicy and delicious. Including lots of fresh ginger, which has said to be just the aphrodisiac you need for that little libido-lift.


Serves 2-4.


  • 500g beetroot, peeled and cut into wedges
  • 1 tbsp rapeseed oil
  • 4 curry leaves
  • 1 tsp mustard seeds
  • 1 tbsp curry powder
  • 3 cardamon pods
  • 2 cloves
  • 4 spring onions, sliced
  • 3 cloves garlic, peeled and diced
  • 1 thumb sized piece of ginger, grated with skin on
  • 400g cooked chickpeas, drained
  • 200ml veg stock
  • 200ml coconut milk
  • 2 tbsp peanuts, toasted and roughly chopped
  • 1 small bunch coriander, chopped


  1. Place the beetroot in the oven and roast until soft, it will take around an hour.
  2. Whilst the beetroot is cooking, place a little oil in a large saucepan and add in the curry leaves and mustard seeds and cook gently until the seeds begin to pop. Turn the heat to low and add in the curry powder, cardamom pods and cloves. Cook for a minute or so until the spices are fragrant.
  3. Add in the spring onions, garlic and ginger and saute for a few minutes, if the spices start to catch make sure you always have some water on hand and add a splash occasionally. Now add in the cooked beetroot, chickpeas, veg stock and coconut milk and simmer for 20 minutes. If the coconut milk splits, remove the pan from the heat and leave to cool for 10 minutes or so, then give it a good stir and it should come together again. Continue to simmer until the beetroot is completely softened.
  4. Remove from the heat and serve into bowls with some brown rice. Top with the chopped peanuts and fresh coriander.