This comforting curry is for beet lovers and haters alike. Red beets and protein-rich chickpeas are cooked in a creamy, spiced tomato-coconut curry. If you've never given beets a second thought, this dish will make you see them in a whole new light.

Beet and Chickpea Coconut Curry [Vegan, Grain-Free]



Cooking Time




  • 1 red onion, chopped
  • 6 cloves garlic, minced
  • 1 beet, diced
  • 2 tomatoes, chopped
  • 1 bell pepper, diced
  • 1 can chickpeas
  • 1 can full-fat coconut milk
  • 1 tablespoon garam masala
  • 1/2 teaspoon ginger
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 1 handful cilantro
  • 1 vegetable bouillon cube


  1. Start by sautéeing the onion in some oil for about 2 minutes before adding the garlic and cooking it for another minute on medium heat. Now add the tomatoes and cook until most of the liquids have dissolved. Now add the beets, chickpeas, spices and bell pepper and add about 1 cup water and a can of full-fat coconut milk with the bouillon cube.
  2. Bring it to a boil and simmer with a lid, while occasionally stirring, until the sauce reaches your perfect consistency, between 15-20 minutes for thick sauce. Serve with grains of choice (rice, quinoa, etc) or any form of bread, such as roti. Top with some cilantro and peppers (optional).

Nutritional Information

Calories: 262 | Carbs: 18g | Fat: 20g | Protein: 5g | Sugar: 4g | Sodium: 279mg Note: Nutrition calculated for 1 low-sodium vegetable bouillon cube. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.