Beet and Chickpea Curry

This Beet and Chickpea Curry is vibrant, pretty-in-pink, and packed with nourishing ingredients; it’s a wholesome vegetarian curry that’s as beautiful as it is flavorful. Make it on the stovetop or instant pot.

Course Main Course

Cuisine Indian

Keyword beet recipe, beetroot curry, chickpeas curry

Prep Time 5

Cook Time 20

Resting time 10

Total Time 35

Servings Servings

Calories 213kcal

Author Maria Doss

Equipment

instant pot

Ingredients

3 to 4 tablespoons vegetable oil
1 cinnamon stick
3 cloves
3 cardamom
1 medium to large onion, chopped about 1 ½ cups
3 large garlic cloves minced
1 teaspoon salt more if needed
3 medium beets peel and chop into ¼-inch dice
1 tablespoon coriander powder
½ to 1 teaspoon cayenne pepper powder
¼ teaspoon turmeric powder
1 ½ cups water (less if cooking in IP)
2 cans (each 15 ounces) chickpeas, drain and rinse or 3 to 4 cups cooked
¾ cup coconut milk
¾ teaspoon sugar
½ cup chopped cilantro

Instructions

Stovetop Method

Saute aromatics. Heat 3–4 tablespoons of oil in a large pot until hot. Add 1 cinnamon stick, 3 cloves, and 3 cardamom pods, and toast for a few seconds until fragrant. Stir in the 1 medium to large chopped onion, 3 minced garlic cloves, and some of the salt. Cook over medium heat for about 5 minutes, stirring frequently, until the onions are soft and lightly golden.
Saute beet and spices. Add the chopped 3 medium beets along with 1 tablespoon coriander, ½ to 1 teaspoon cayenne, ¼ teaspoon turmeric, and a splash of water. Sauté over medium heat, stirring frequently, for about 3 to 5 minutes, until the beets becomes glossy and the spices are fragrant and lightly toasted. The water helps prevent the spices from burning.
Add water and simmer. Pour in about 1½ cups of water and stir. Bring to a gentle boil, then cover with a lid and reduce the heat to low. Cook for 15–20 minutes, stirring every 7 minutes, until the beet is tender.
👉 In the meantime, drain and rinse the 2 cans of chickpeas. Remove about one-third of them and mash well with a potato masher or pulse in a mini food processor until broken down. This mashed portion will help thicken the curry.
Finish cooking. Open the lid and add the whole and mashed chickpeas, ¾ cup coconut milk, ¾ teaspoon sugar, and the remaining salt. Stir well, cover, and cook for about 5 minutes. Mix in ½ cup cilantro, then remove from heat.
👉 Let the curry sit for 10 minutes before serving — it will thicken even more as it rests.

Instant Pot Method

For cooking dried chickpeas. Soak 1 cup of dried chickpeas in water for at least 8 hours. Drain and transfer them to the Instant Pot. Add 2 cups of water and ½ teaspoon of salt, then stir to combine. Close and lock the lid, making sure the valve is set to “sealing.” Pressure cook on manual mode for 20 minutes, then allow a natural pressure release. Drain the chickpeas, rinse the inner pot, and proceed with the curry.
Saute aromatics. Set the instant pot to saute mode and let it heat up. Add 4 tablespoons of oil and let it get hot. Add 1 cinnamon stick, 3 cloves, and 3 cardamom pods, and toast for a few seconds until fragrant. Stir in the 1 medium to large chopped onion, 3 minced garlic cloves, and some of the salt. Cook over medium heat for about 5 minutes, stirring frequently, until the onions are soft and lightly golden.
Saute beet and spices. Add the chopped 3 medium beets along with 1 tablespoon coriander, ½ to 1 teaspoon cayenne, ¼ teaspoon turmeric, and a splash of water. Sauté over medium heat, stirring frequently, for about 3 to 5 minutes, until the beet becomes glossy and the spices are fragrant and lightly toasted. The water helps prevent the spices from burning.
Add water and cook. Pour in about 1 ¼ cups of water and stir. 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, mash about one-third of cooked chickpeas with a potato masher or pulse in a mini food processor until broken down. This mashed portion will help thicken the curry.
Finish cooking. Open the lid and add the whole and mashed chickpeas, ¾ cup coconut milk, ¾ teaspoon sugar, and the remaining salt. Stir well, cover, and cook for about 5 minutes in saute mode. Mix in the ½ cup cilantro, then remove from heat.
👉 Let the curry sit for 10 minutes before serving — it will thicken even more as it rests.

Video

Notes

A bit of sugar helps to highlight the natural sweetness in beets and adds additional flavor.

Dice the beets into cubes measuring ¼ inch thick.

Serve it with with naan, parathas, rotis or rice.

Nutrition