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   MSGID: 34447.fidonet_cooking@1:105/500 2d5eb5da   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Beet And Chickpea Coconut Curry   
    Categories: Curry, Vegetarian, Vegan   
         Yield: 2 Servings   
       
         4    Uncooked beets; cut into   
              - bite-sized pieces   
       250 g  Coconut yogurt (1 c)   
       1/2 ts Chili powder   
       1/2 ts Ground coriander   
       1/2 ts Ground cumin   
         1 tb Garam masala   
         1 ts Ground turmeric   
         1    Green chile; finely sliced   
         4 cl Garlic; minced   
       1/2    Lemon; zest of   
         4 tb Olive oil   
         1 ts Sea salt   
         3 tb Olive oil   
         1    Onion; finely chopped   
         4 cl Garlic; minced   
         1    Fresh ginger piece   
              - (thumb-sized); minced   
         1    Chile; finely chopped   
       1/2 ts Sea salt   
         1 ts Ground cumin   
         1 ts Ground coriander   
       1/2 ts Ground turmeric   
         3 tb Tomato paste   
       170 g  Chickpeas (1 c);   
              - canned or cooked   
        20 g  Toasted coconut flakes   
              - (1/2 c)   
       400 g  Can of coconut milk (14 oz)   
         2    Big handfuls baby spinach   
              - leaves   
       
     Beets give this curry its deep color and gentle sweetness, balanced by   
     creamy coconut and spiced chickpeas. It's a rich, one-pan meal that's   
     both hearty and nourishing.   
        
     Preheat your oven to 230?C / 210?C fan (450?F/Gas Mark 8).   
        
     Mix together the marinade ingredients in a large bowl, then stir   
     through the beets. Transfer to a baking tray and bake in the oven for   
     20 minutes, or until the beets are tender.   
        
     Meanwhile, for the curry base, place a large saucepan over a medium   
     heat and add the olive oil. When hot, add the onion, garlic, ginger,   
     and chile, and cook slowly and gently for around 8 minutes. This will   
     allow the onions to release all their sweetness, adding depth to the   
     curry.   
        
     Season with the salt, then add the ground spices. Cook for a further 2   
     minutes before adding the tomato paste, chickpeas and coconut flakes.   
     Mix well, then add the roasted beets.   
        
     Deglaze the pan with the coconut milk, stirring well. Let the curry   
     bubble away for 15 minutes, stirring through the spinach just before   
     serving.   
        
     Recipe by Gaz Oakley   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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