Serving size

1 person 2 people 4 people

Ingredients

0.5 tsp chilli flakes (use half)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 onion (use half)
80g coconut yoghurt (use half)

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
250g pre-cooked beetroot (use half)
40g baby spinach (use half)
2 tbsp tikka paste (use half) (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
230g chickpeas (use half)

(Chickpeas, water, salt)
200g passata (use half)

(tomatoes, salt, citric acid)
1 garlic clove
1 handful of fresh coriander (use half)
1 tbsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	608Kcal
	418kJ	2546kJ
Fat	3.9g	24g
of which saturates	1.6g	9.8g
Carbohydrates	9g	56g
of which sugars	3.0g	18g
Protein	3.1g	19g
Salt	0.32g	1.9g
Fibre	3.0g	18g

Ingredients

40g baby spinach
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
1 onion
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
230g chickpeas

(Chickpeas, water, salt)
250g pre-cooked beetroot
½ tsp chilli flakes
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 handful of fresh coriander
200g passata

(tomatoes, salt, citric acid)
1 garlic clove
2 tbsp tikka paste (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	595Kcal
	411kJ	2488kJ
Fat	3.7g	22g
of which saturates	1.6g	9.6g
Carbohydrates	9g	56g
of which sugars	3.0g	18g
Protein	3.1g	19g
Salt	0.32g	1.9g
Fibre	3.0g	18g

Back

Vegan 1/3 daily fibre 4 of 5 a day

Chickpea & Beetroot Curry

Prep time: 20 mins

Total time: 31 mins

Cuisine: Indian

Food group: Vegan

Nutritious beetroot and full-of-fibre chickpeas are powerhouse ingredients in this curry. Stir through a handful of spinach for added vitamin K. Pinch of chilli flakes for heat. Coconut yoghurt to make it creamy. Brown rice on the side to soak up all the goodness.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Finely slice the onion. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the onion and cook for 3-4 mins, until softened.
Meanwhile, cut the beetroot into 2-3cm wedges. Finely chop or crush the garlic cloves. Drain and rinse the chickpeas.
Add the garlic, curry powder, chilli flakes (to taste) and tikka paste to the pan. Cook for 1 min, then add the chickpeas, beetroot and passata. Bring to a boil then simmer for 5-6 mins, until thickened. Add a splash of water if the sauce becomes too dry.
Heat another large frying pan on medium-high heat. Add the rice and break it up with a spoon. Add 50ml (25ml for one person) of water and cook for 2-3 mins, until piping hot. Season with sea salt and black pepper.
Roughly chop the coriander. Stir the spinach, yoghurt and half the coriander into the beetroot curry, until the spinach has wilted. Season well with sea salt and black pepper.
Serve the curry in bowls alongside the rice. Garnish with the remaining coriander.