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Beetroot and chickpea curry with besan flour flat breads (v)

A hearty, tasty meal for 4.
Vegan and low in fat.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

3 medium beetroot, peeled and chopped
2 tbsp apple cider vinegar
1/2 tsp + 1/2 tsp olive oil, divided
1-2 tbsp cardamom pods
2 medium brown onions, diced
1 clove garlic, crushed
1 tsp garam masala
1/2 tsp turmeric
1/4 cup tomato paste
2 medium carrots, chopped
1 to 1-1/2 cups cooked chickpeas

1 cup besan flour (chickpea flour)
1 cup water
1 tbsp lemon juice

Mango chutney (or other chutney), to serve

1. Preheat your oven to 180'C. Place the chopped beetroot in an oven proof dish along with the apple cider vinegar, 1/2 tsp oil, and cardamom pods. Roast uncovered for 20-30 minutes, then cover and roast for an additional 20-30 minutes until the beetroot is cooked.
2. In a non-stick pan or saucepan, heat the other 1/2 tsp oil over medium-high heat. Add the onion, garlic, garam masala and turmeric. Saute, stirring regularly, until fragrant and the onion is turning golden.
3. Add the tomato paste, carrots, chickpeas and roasted beetroot (without the cardamom pods) to the pan and reduce heat to low. Allow to cook, covered if possible, for approximately 20 minutes.
4. When the curry is cooked, whisk the besan flour, water and lemon juice together in a mixing bowl. Heat a non-stick pan over medium-high heat and spray with oil if desired. Pour 1/8 to 1/4 cup of the flour mixture into the pan (depending on how large and thick you want your flat breads) and tilt the pan to distribute evenly. Cook until bubbles appear on the surface, 2-3 minutes, then flip and cook for a further 2-3 minutes until golden brown on both sides. Repeat for the remaining mix.
5. Serve the curry with the flat breads, and top with mango chutney or other chutney of choice.