![['Close-up view of a vibrant beet and chickpea curry in a bowl.', 'Side angle of a steaming bowl of beet and chickpea curry garnished with cilantro.', 'Rich, red beet and chickpea curry in a rustic bowl, highlighting its texture.', 'A mouth-watering beet and chickpea curry dish captured with vibrant colors.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/u6426281249_Prompt_to_retry_close_up_photo_side_view_from_red_4974247c-1d13-44fa-b0cd-b084890aaecf_0.webp)
Beet and Chickpea Curry
A flavorful and hearty vegetarian curry combining tender beets and chickpeas in a fragrant coconut sauce.
Ingredients
Oil and Spices
- 3 tablespoons vegetable oil
- 1 cinnamon stick cinnamon stick
- 3 cloves cloves
- 3 cardamom cardamom
Vegetables and Legumes
- 1.5 cups chopped onion (about 1 1/2 cups)
- 3 cloves garlic, minced
- 3 medium beets (peeled and diced)
- 2 cans chickpeas (15 oz each, drained and rinsed)
Spices and Powders
- 1 tablespoon coriander powder
- 0.5 teaspoon cayenne pepper powder
- 0.25 teaspoon turmeric powder
Liquids and Sweeteners
- 0.75 cup coconut milk
- 0.75 teaspoon sugar
Additional
- 0.5 cup chopped cilantro
Instructions
- Heat oil and toast spices until fragrant.
- Sauté onions and garlic until translucent.
- Add beets, spices, and water; simmer until beets are tender.
- Stir in chickpeas, coconut milk, and sugar; cook for 5-10 minutes.
- Garnish with chopped cilantro before serving.
Notes
You can adjust the spice level by adding more cayenne or chili flakes.