Vegan recipe for Chickpea and Coconut Curry with beetroot raita


1 small beet, peeled and coarsely grated
1/3 cup whole fat plain yogurt
2 tablespoons dried unsweetened grated coconut
juice from 1 lime (2 tablespoons)
sea salt and fresh cracked pepper to taste

2/3 cup dried chickpeas (2 cups cooked or 1 19 oz can)
2 tablespoons coconut oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 small red onion, finely chopped
2 medium carrots, chopped
2 to 3 red or green chilies, seeded and finely chopped
1 1/2 teaspoons ground coriander
1 1/2 teaspoons Karshmiri or other chili powder
1 teaspoon turmeric
1/2 teaspoon amchoor powder (optional)
1 clove garlic, minced
1-inch fresh ginger, grated or minced
2 medium tomatoes, chopped
1/2 cup coconut milk
1 large bunch fresh dill, finely chopped
juice from 1 lime (2 tablespoons)
1 1/2 teaspoons sea salt, or to taste
fresh cracked pepper to taste

How to
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan. Cover with fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the chickpeas are buttery soft — about 1 to 1 1/2 hours. Drain and set aside.

While the chickpeas are cooking, prepare the raita. Transfer the grated beet to a small bowl and stir in the yogurt, grated coconut and lime juice. Season with sea salt and fresh cracked black pepper to taste. Refrigerate until serving.

Wipe the saucepan dry, add the oil, and heat over medium heat. Toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Add the onion and stir for 2 to 30 minutes until translucent. Stir in the carrots and cook for another 5 minutes. Add the chilies and ground spices, stir for minute until fragrant, and then add the garlic and ginger and cook for another minute. Add the tomato and cook for 5 minutes.

Now stir in the coconut milk, dill, and chickpeas, and bring to a gentle boil. Reduce the heat to medium-low and simmer for another 6 to 8 minutes until the carrot is tender.

Remove from heat, stir in the lime juice, and season with salt and pepper to taste. Serve hot with flat breads or over a bed of fresh cooked white rice with a scoop of the raita on the side.

Lisa’s Vegetarian Kitchen (Lisa’s Vegetarian Kitchen) / CC BY 2.5

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)