Roasted beetroot, chard, chickpea and coconut curry

1 onion or leek roughly chopped
3-4 beetroot peeled and cut into wedges
A handful of chard, washed and chopped
1 x400g tin chickpeas
2 cloves garlic, crushed
5cm ginger, grated
1tsp chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1tsp ground ginger
1/2 tsp ground turmeric
I tsp sea salt
1 tbsp vegetable oil
400g tin coconut milk

1) preheat the oven to 200'C or gas 6.
2) Mix the onion/leek, beetroot and chickpeas in a roasting tin with the garlic, ginger, spices, oil and salt. Roast in the oven for 40 mins until veg is becoming tender.
3) Add the chard and pour the coconut milk over the veg. Give it a good stir and return to the oven for 10 mins.
4) Taste and add more salt if needed. Serve with rice, bulghar wheat, or naan and scatter with fresh coriander.

Original Source: 

Rukmini Iyer

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