Using up leftovers

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I often find that I end up with leftovers I then need to find a use for. This is true of the aubergine recipe I previously blogged, which leaves half a tin of chickpeas looking for a meal. Equally beetroot is usually sold in bunches which require planning a few meals to fully utilise. Enter Beetroot and Chickpea Coconut curry. Another delight from The Green Roasting Tin.

A small tupperware container with chickpeas in it, 2 beetroot, an onion, 2 cloves of garlic, a tin of coconut milk, chilli powder, ground cumin, tumeric, and ground coriander assembled on beige kitchen counter. There is a white toaster in the background.

I've always been a little wary of making curries myself. Getting the spice mix right seemed like a faff, but I've got a little braver (with cooking, not in life generally) over the last year and as long as the spices are already ground it's not as challenging as I feared. 

For one person you will need an onion (well half an onion if properly scaling the recipe but I rarely bother), 300g beetroot cut into wedges, 200g chickpeas (about half a standard tin), garlic, ginger (I use lazy ginger as it keeps longer), 200g coconut milk, and half a teaspoon of chilli, cumin, ground coriander, and ground ginger.  

Pop everything except the coconut milk in a the tin and roast at 180C for 40 minutes, then add the coconut milk, stir, and cook for a further 10 minutes.


Small black roasting tin containing wedges of beetroot, chopped onion, chickpeas, and various spices.


The two tips I would offer anyone else making this recipe would be to pay careful attention if you are scaling the recipe. Halving the quantities of beetroot, chickpea and coconut milk and forgetting to half the spices may result in a rather hotter curry than intended. Also if making the curry for one, buy small tins of coconut milk-while splitting tins of tomatoes and similar is relatively straightforward attempting to do the same with coconut milk is likely to result a lot of microwaving and stirring to combine solid cream and coconut water back into a milk.

Once the items are combined in the roasting tin, put it into the over for an hour. Don't forget to cook the rice to accompany it. Serve with coriander for a warming, comforting autumnal dinner.

White rice and beetroot curry on a blue dinner plate. The curry is topped with fresh coriander. A blue handled spoon and fork are on the plate.


Finally in keeping with the leftover theme, keep the beetroot stalks. Cut finally and heat in a saucepan with a little red wine vinegar, sugar and water produces a tasty beetroot relish which goes well in cheese sandwiches.

Another #JacobinDay #ConfinedKitchen crossover. And the Beetroot and Chickpea cover B and C for #ConfinedAtoZ.




Comments

  1. Melinda25 October 2020 at 18:29

    This does sound very tasty. I'm very intrigued by using the stalks up too - I know it's possible but I've never known 'real people' rather than chefs do it! Very encouraging.

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