• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kitchen at Hoskins
  • Halloween
  • Recipes
  • About
menu icon
go to homepage
  • Summer Recipes
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Summer Recipes
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dinner

    Beet Curry

    Published: Jun 1, 2024 · Modified: Sep 29, 2024 by Maria Doss · This post may contain affiliate links · 4 Comments

    pinterest image.

    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.

    Jump to Recipe
    pink colored beet curry in a large white bowl.

    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.

    Jump to:
    • Why you'll love it?
    • Ingredients
    • How to make?
    • Stovetop instructions
    • How to serve?
    • Storage & Reheating
    • Helpful tips
    • More chickpeas recipes
    • Beet Curry

    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.

    chopped beet, onion and spices in an instant pot.
    Step 1 -Saute onion and garlic in some oil. Add chopped beetroot and spices.
    a hand sauteeing chopped beets in an instant pot.
    Step 2 - Continue to saute for about 3 minutes, stirring constantly to cook the spices.
    chopped beets in a pink liquid in an instant pot.
    Step 3 - Add water.
    one closed instant pot.
    Step 4 - Cook for 5 minutes.
    a hand mashing chickpeas placed on a black plate using a potato masher.
    Step 5 - In the meantime, rinse and drain one can of chickpeas. Coarsely mash about one-third.
    tan chickpeas along with cooked beets in an instant pot.
    Step 6 - Open pressure cooker, add both whole and mashed chickpeas.

    Pro tip - Smash a portion of chickpeas. This technique not only thickens the beet curry but also lends a creamy texture.

    Want To Save This Recipe?

    Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!

    a hand pouring white milk into an instant pot.
    Step 7 - Pour in coconut milk, cilantro, sugar and salt.
    bubbling pink colored curry in an instant pot.
    Step 8 - Bring to a boil again and cook to thicken.

    Pro tip: As the Indian chickpea beet curry cools, it naturally thickens, so avoid simmering it until excessively thick.

    Stovetop instructions

    1. Place a medium sauce pan over medium heat with oil and let it heat up.
    2. 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.
    3. Stir in chopped beetroot, coriander, cayenne and turmeric powders, and cook, stirring continously for 2 to 3 minutes to toast the spices.
    4. Add 1 cup of water. Give a good stir.
    5. 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.
    6. 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.
    a hand holding a ladle full of pink beet curry above an instant pot.

    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.
    a hand holding a ladle full of pink beet curry above an instant pot.

    More chickpeas recipes

    • Assembled chickpea crostinis on a white marble.
      Tandoori Chickpeas Crostini
    • one pink bowl with assembled chickpea burrito bowl.
      Chickpeas Burrito Bowl with Quinoa
    • cooked spicy chickpeas in a black skillet along with a spoon.
      Mexican Chickpeas
    • a hand dipping one triangle chip into brown hummus dip.
      Chocolate Hummus

    pink colored beet curry in a large white bowl.

    Beet Curry

    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.
    4.7 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Resting time: 10 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 3 Servings
    Calories: 213kcal
    Author: Maria Doss

    Equipment

    • instant pot

    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
    Prevent your screen from going dark

    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

    No canned chickpeas? Use 1 and ½ cups cooked chickpeas.
    Sugar- A bit of sugar helps to highlight the natural sweetness in beets and adds additonal flavor.
    Chopped beets – Wash, peel and chop beets into ¼ to ½-inch thick cubes. The cooking time will depend on the size.
     

    Nutrition

    Serving: 1 Serving | Calories: 213kcal | Carbohydrates: 5g | Protein: 1g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 398mg | Potassium: 155mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 323IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg

    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.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    « Mango Rice Pudding
    Baked Oatmeal Cups »
    • Facebook
    • Flipboard

    Reader Interactions

    Comments

    1. LetsCurry

      April 14, 2020 at 10:21 pm

      5 stars
      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.

      Reply
      • Maria Doss

        April 15, 2020 at 5:59 am

        Thank you so much:)

        Reply
    2. Amber

      January 19, 2022 at 10:20 pm

      5 stars
      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!

      Reply
      • Maria Doss

        January 20, 2022 at 1:59 am

        Hi Amber, Glad you loved it, Maria

        Reply
    4.67 from 12 votes (10 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

    Read more ->

    Summer Recipes

    • cooked chicken kebabs in a metal plate.
      Chicken Tikka Kebab
    • one baked mango topped with white ice cream in a fluted white plate.
      Baked Mangoes
    • two glass jars with chocolate cherry overnight oats.
      Chocolate Cherry Overnight Oats
    • a fork cutting into a slice of brown chocolate zucchini bread in a white plate.
      Chocolate Chocolate Chip Zucchini Bread

    New Recipes

    • white buttered noodles in a round white plate along with a black fork.
      Garlic butter Ramen Noodles
    • black plate with 3 waffles with a slab of butter and syrup.
      Easy Blender Apple Waffles
    • cooked garlic fried rice in two blue bowls along with a black spoon.
      Garlic Fried Rice
    • breakfast cookies placed on a wire rack.
      Breakfast Cookies
    • grey bowl with brown date balls.
      Date Balls
    • green sauce in a black bowl along with a black spoon.
      Cilantro Lime Sauce

    Footer

    Copyright © 2024 CANDY GINGER LLC  Privacy policy

    • Instagram
    • Pinterest
    • Facebook
    117 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.