Vegetarian mains
Summer beetroot, chickpea and coconut curry
A vivid pink curry to celebrate the summer bunched beetroots. Their earthy sweet flavour pairs brilliantly with the bold flavours that are often associated with South Asian cookery. The sharp, herby cucumbers are optional but really enliven the final dish.
Cook's notes
Lemongrass can often remain fibrous and tough even when finely chopped so a good trick is to give it a rough bash before adding the whole thing to the pan. It releases its unique flavour like a tea bag and can be lifted out at the end.
Ingredients
main
- 1 red onion, peeled and sliced
- 500g bunched beetroots
- 2 tbsp Thai green curry paste
- 3 garlic cloves, finely chopped
- 2 tsp finely grated ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 400g cooked chickpeas – we use Bold Beans
- 400ml tin of coconut milk
- 150g baby spinach
- rice to serve
optional side:
- 2 mini cucumbers
- 1 red chilli, finely chopped
- small bunch of coriander, finely chopped
- 8 mint leaves, finely chopped
- 1 lime
Method
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Step 1
Heat 1 tablespoon of oil in a large saucepan and add the onion. Cook it gently for 8-10 minutes until starting to soften.
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Step 2
Meanwhile, trim and peel the beetroots. Cut them into rough wedges or chunks.
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Step 3
Add the Thai curry paste to the pan, along with the garlic, ginger, turmeric and cumin. Fry for a couple of minutes until smelling fragrant. Add the beetroot, chickpeas and coconut milk. Season with salt and bring to a simmer.
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Step 4
Give the lemongrass stick a firm bash to split the root end open and sit it in the pan to infuse its flavour. Simmer the curry gently for about 30 minutes, until the beetroot is tender.
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Step 5
Meanwhile, pull the cucumbers into long ribbons with a veg peeler and mix them in a bowl with the chopped chilli, herbs, the juice of the lime, and a pinch of salt. Cook the rice to accompany the curry.
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Step 6
When the curry is ready, taste and tweak the seasoning to your liking. Remove the lemongrass stick and then stir in the spinach until just wilted. Serve to the table alongside the rice and cucumbers.