This beetroot beauty above is from my vegetable garden that I started for the first time earlier in the year. It was a challenging experience as we had to fend off  night time visits from a local porcupine …. but the beetroots survived and we managed to fill the gap that we spotted, that he must have been coming in through, at the bottom of our garden!

What I love about this dish, aside from the full flavour and goodness, is that it is easy on washing up which is a win for us busy mums, and all the magic happens in the roasting tin in the oven, from scratch in under an hour.

Serves 2

Ingredients

1 onion, roughly chopped

600g beetroot, cut into small cubes or wedges
1 tin of chickpeas
2 cloves of garlic crushed
5cm grated ginger
1 red chilli (I used chilli powder the other day and it worked really well as a replacement)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 tablespoon coconut oil
1 teaspoon sea salt
1 tin of coconut milk

1.Preheat oven to 180°.

2. Mis the onion, beetroot and the chickpeas in a roasting dish or tin, with the garlic, ginger, chilli, all the spices, the oil and salt, and put into the oven to roast for 40 minutes.

3. Pour  the coconut milk over the beetroot when it comes out of the oven and replace, to cook for another 10 minutes.

4. Taste, and add a touch more salt if required.  Serve with 45g brown basmati rice if desired. 

Note, the dish contains starchy carbohydrate from the beetroot, so there is no need to add a portion of rice, but I do like a dollop of full cream yoghurt on top instead, as an alternative option.