top of page

Onion-Roasted beets, chard, chickpea and coconut curry

1 onion or leek roughly chopped

3-4 beetroot peeled and cut into wedges

A handful of chard, washed and chopped

1 x400g tin chickpeas

2 cloves garlic, crushed

5cm ginger, grated

1tsp chilli flakes

1 tsp ground cumin

1 tsp ground coriander

1tsp ground ginger

1/2 tsp ground turmeric

I tsp sea salt

1 tbsp vegetable oil

400g tin coconut milk

preheat the oven to 200'C or gas 6. Mix the onion/leek, beetroot and chickpeas in a roasting tin with the garlic, ginger, spices, oil and salt. Roast in the oven for 40 mins until veg is becoming tender. Add the chard and pour the coconut milk over the veg. Give it a good stir and return to the oven for 10 mins. Taste and add more salt if needed. Serve with rice, bulgar wheat, or naan and scatter with fresh coriander.

2 views0 comments

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte


bottom of page