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Indian Beetroot & Chickpea Curry | Creamy & Warming
(0)
35 min
Under an hour
Gurkerl Küche
Ein farbenfrohes, wärmendes Curry für den Herbst: Im Backrohr aromatisch geröstete Rote Rüben treffen auf nussige Kichererbsen, cremige Kokosmilch und wärmende Gewürze der indischen Küche.
Ingredients
Preparation method
Preparation & Roasting in the Oven
Preheat the oven to 200 °C top/bottom heat. Line a baking tray with baking paper. Peel the fresh beetroots and cut into bite-sized cubes. Toss well with 1 tbsp vegetable oil and a little fine salt, spread onto the tray, and roast in the oven for about 20 minutes until tender to the bite.
Meanwhile, finely chop the onion, fresh garlic, and ginger. Deseed the fresh red chilli and slice into thin rings. Drain the canned chickpeas in a sieve and rinse thoroughly with cold water.
Cooking Rice & Curry
Bring the basmati rice to a boil in a pot with double the amount of lightly salted water, then cover and steam over the lowest heat for about 12 minutes until the water is completely absorbed.
Chef's tip
Tip: Beetroots stain intensely – if you want to keep your hands clean, it is best to use kitchen gloves when peeling.
Serving idea: A dollop of vegan or mild yogurt as a topping creates a wonderful visual and creamy contrast.
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