The super-fast shape-up plan: Roasted beetroot & spinach curry

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The super-fast shape-up plan: Roasted beetroot & spinach curry

By Gabriela Peacock

Published: | Updated:


MINDFUL DAY  

Beetroot is overflowing with nutrients, such as folate and vitamin C, and is a great source of fibre. Combined with iron-rich spinach, this vivid red, rustic dish is just the ticket. Serve with brown rice, quinoa or rye bread.

GLUTEN-FREE

DAIRY-FREE 

VEGAN

SERVES 2

PREP 10 minutes

COOK 30 minutes

CALORIES PER SERVING 631

3 beetroots (about 500g), cut into thinnish wedges

1 tbsp rapeseed oil

2 shallots, finely chopped

3 garlic cloves, grated

2cm piece of fresh ginger, peeled and grated

1 tsp agave syrup

½ tsp ground turmeric

½ tsp ground cumin

2 tbsp finely chopped cashews

1 red chilli, deseeded and thinly sliced

400ml can of light coconut milk or coconut drink

400g can of chickpeas, drained and rinsed

200g spinach, chopped

1 tbsp chopped fresh coriander

juice of 1 lime

½ tbsp pine nuts

  • Preheat the oven to 200C/ 180C fan/gas 6. Place the beetroots in a roasting tin, sprinkle with a pinch of salt and roast for 20 minutes.
  • While they are cooking, heat the rapeseed oil in a large saucepan over a medium heat. Cook the shallots for about 5 minutes until softened, then add the garlic, ginger, agave, turmeric, cumin, nuts and chilli and cook for a further couple of minutes.
  • Pour in the coconut milk and bring up to a simmer for 10 minutes. Add the chickpeas and beetroots and simmer for a further 5 minutes.
  • Stir in the spinach until it wilts (this will literally take a minute or so), followed by the coriander. Squeeze in the lime juice, sprinkle over the pine nuts and season to taste.