Vegan Recipes | Not That Kind of Vegan

Beet and Chickpea Curry

Beet Curry

Beets are not only gorgeous and red, but they have so many health benefits that I’m always trying to find creative ways to get more of them in my body. Beets are very high in nitrates, which promotes dilation of our blood vessels causing a lowering of our blood pressure and improve cognitive function. Plus they’re super delicious and warming, and make for a stunning curry. This is how we made it:


½ onion, coarsely chopped

2 cloves garlic, minced

1 1” piece of ginger

1 bunch of beets with leaves, peeled, chopped, and leaves chopped

1 15 oz can chickpeas, drained and rinsed

2 cups water

1 15 oz can coconut milk

1 ½ tbsp curry powder

1 tsp salt

¼ tsp cayenne


Heat a large pot over medium heat with a couple tablespoons of water or veggie stock. Add the onions, garlic, and ginger, and cook until the onions begin to soften, or for about 5 minutes adding more water if necessary.

Add the beets, chickpeas, water, coconut milk, and seasonings, and give it a good stir. Cook for about 20 minutes or until the beets are soft and the sauce begins to thicken. Add in the beet leaves, and cook for another 5 minutes

Serve over rice or with our Red Lentil Dosas.

Loving our beet curry? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!

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