Beetroot + chickpea curry

1 tbsp coconut oil

1 tsp black mustard seeds

2 portions of rice

salt

1 onion finely chopped

1/2 tbsp fresh ginger grated

1 x 400g tin of chickpeas drained and rinsed

juice of 1/2 lime

1 tsp coriander

fresh coriander leaves to serve

6 dried curry leaves

1 fresh red chilli finely chopped

2 tomatoes finely chopped

1/2 tsp turmeric

300g beetroot peeled chopped into bitesize pieces

200ml coconut milk

1 tsp cumin

2 garlic cloves minced

Step 1

Heat the coconut oil in a pan over a medium heat. once hot, add the mustard seeds and cook until they start to pop (about 2 minutes).

Step 2

Add the onion with a pinch of salt and cook for 4-5 minutes. then add the garlic, ginger and chilli. cook for a further 2-3 minutes.

Step 3

Stir in the spices and beetroot and cook for 2 minutes. then add the chopped tomatoes, coconut milk, chickpeas and dried curry leaves. simmer for 35 minutes, until the beetroot is cooked.

Step 4

Meanwhile, cook your rice.

Step 5

Finally, squeeze in the lime juice and serve the curry with the rice and some fresh coriander.