600g beetroot, peeled and chopped into large chunks

1 x 400g tin of chickpeas

1 onion roughly chopped

2 cloves of garlic

5cm ginger, grated

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

1 tsp salt

1 x 400g tin light coconut milk

1 chilli (chopped) - optional



  1. Preheat oven to 180C fan/200C/ gas 6
  2. Mix onion, beetroot and chickpeas in roasting tin with garlic, ginger, chilli, spices, oil and salt, then transfer to oven and roast for 40 minutes
  3. Give coconut milk a good stir, then pour over beetroot and mix well. Return roasting tin to oven for 10 minutes
  4. Taste and season with more salt as needed and serve with rice or naan.


Adapted from ‘The Green Roasting Tin’ by Rukmini Iyer