This Beet Curry with chickpeas tastes so good that it will leave you amazed and craving more. It is pretty in pink, healthy and made in the instant pot in about 30 minutes.
The inspiration for this vegan beet curry using chickpeas came from these beet falafels and roasted beet hummus, which has similar combination of ingredients and is amazingly delicious that it has been one of our family favorites for many years.
This Indian beetroot curry recipe is versatile, as it can be prepared either in an instant pot or on the stove top. Whether you call it beet curry with chickpeas, chickpea curry with beets, or beet and chickpea curry, it's essentially the same dish.
Its vibrant pink hue, courtesy of the beetroot, not only adds visual appeal but also packs a nutritional punch, presenting a ideal option for a Indian vegetarian dinner.
A reader once inquired about using uncooked chickpeas in the Instant Pot for this chickpea beet curry recipe. Despite my experimentation, the extended cooking time required for chickpeas resulted in overcooked and mushy beets before the chickpeas were properly cooked. Regrettably, the answer is no.
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Why you'll love it?
- Knock your sock off taste
- Veggie and chickpea in one curry
- Pretty pink food
- Healthy, vegan, gluten free and dairy free
- Ideal to serve with rice, naan, parathas, rotis or quinoa
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Beet - Commonly referred to as beetroot, this root vegetable requires thorough washing and scrubbing before cooking. Its skin possesses an earthy flavor and is best removed when used in curry recipes. The most convenient method for peeling the skin is using a vegetable peeler.
- Chickpeas - You will need one can of garbanzo beans.
- Spices - This beet curry calls for a simple combination of turmeric, coriander and cayenne pepper powders.
- Coconut milk - You will need ½ cup coconut milk for this recipe. Looking for ways to use the remaining coconut milk? Try this
- Cilantro - Adds a pop of color and freshness.
Love more vegetarian Indian curries? Try this chickpea curry with spinach or more vegetarian dinner recipes.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Pro tip - Smash a portion of chickpeas. This technique not only thickens the beet curry but also lends a creamy texture.
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Pro tip: As the Indian chickpea beet curry cools, it naturally thickens, so avoid simmering it until excessively thick.
Stovetop instructions
- Place a medium sauce pan over medium heat with oil and let it heat up.
- Add the whole spices and let toast for few seconds. Stir in chopped onion, garlic and some salt. Cook, stirring occasionally, until it begins to turn translucent, 2 to 4 minutes.
- Stir in chopped beetroot, coriander, cayenne and turmeric powders, and cook, stirring continously for 2 to 3 minutes to toast the spices.
- Add 1 cup of water. Give a good stir.
- Cover with a tight fitting lid, reduce heat to low and simmer gently for 15 to 20 minutes, or the vegetable is tender. Stir two or three times during the cooking time.
- Stir in coconut milk, mashed and whole garbanzo beans, cilantro, sugar and remaining salt. Cook the beet curry, uncover over medium heat for a few minutes to thicken.
How to serve?
As with all authentic Indian curry recipes, beetroot or beet curry is best enjoyed with with naan, parathas, rotis or rice. Brown rice or cooked quinoa will be just as good with this beetroot curry for a healthier option.
Storage & Reheating
- To store: Store this creamy beet curry in airtight containers in the fridge for up to 4-5 days. Feel free to reheat it in the microwave or on the stovetop!
- To freeze: Most Indian curries freeze beautifully! Let it cool completely and then transfer it to a freezer-safe container or zipper bags and freeze for up to 2 months. To reheat the beet curry, first let it thaw in the refrigerator, then heat it in the microwave or on the stovetop.
Helpful tips
- No canned chickpeas? Use 1 and ½ cups cooked chickpeas.
- A bit of sugar helps to highlight the natural sweetness in beets and adds additional flavor.
- Dice the beets into cubes measuring ¼ to ½ inch thick.
- It will thicken as it cools. So, do not simmer the beet curry until very thick.
More chickpeas recipes
Beet Curry
Equipment
Ingredients
- 3 tablespoons vegetable oil
- 1 cinnamon stick
- 2 cloves
- 2 cardamom
- 1 medium onion, chopped about 1 cup
- 2 cloves garlic, chopped
- ½ to ¾ teaspoon salt, divided
- 2 medium beets, chopped into ¼ to ½ inch dice about 11/2 cups
- 2 teaspoons coriander powder
- ½ teaspoon cayenne pepper powder
- ¼ teaspoon turmeric powder
- ¾ cup water
- 1 can chickpeas 15 ounces
- ½ cup coconut milk
- ¼ to ½ teaspoon sugar
- ½ cup chopped cilantro
Instructions
- Heat Instant pot to saute mode. When hot, add vegetable oil and give 1 minute for the oil to heat up.
- Add cinnamon, cloves and cardamom and let it sizzle for a few seconds.
- Add chopped onions, garlic and ¼ teaspoon salt. Adding salt at this stage will speed up the cooking process.
- Cook, stirring occasionally, until it gets translucent. Stir is chopped beet, coriander, cayenne and turmeric powder. Continue to stir for 2-3 minutes to toast the spices.
- Add water, give a good mix, close and lock lid, making sure the valve is set to seal. Cook for 6 minutes on manual and then in warm mode for 10 minutes.
- In the meantime, drain and rinse canned chickpeas. Using a potato masher, coarsely mash about a third of the chickpeas. This will help to thicken the curry.
- Open lid, turn instant pot to saute again, stir in chickpeas (whole and mashed), coconut milk, sugar, cilantro and additional salt to taste .
- Let it come to a boil and continue to cook for a few minutes, until curry has thickened slightly. The curry will continue to thicken as it cools.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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LetsCurry
Maria,
If there is one word to describe this chickpea curry, then it would be "Luscious". The idea of adding beets is very smart and this is definitely a treat to the eyes and the stomach. Thank you for this amazing recipe.
Maria Doss
Thank you so much:)
Amber
This has become a favorite. I do not usually like veggies but discovered I love them when cooked in curries, kormas etc. This recipe is almost like a dessert and doesn't taste "earthy". I have changed amounts at times like accidentally pouring in a whole can of coconut and have used a jumbo size can of chickpeas and it still tastes great. Seems very forgiving if you make a mistake. Love it!!! Thank you!
Maria Doss
Hi Amber, Glad you loved it, Maria