Roasted Beet, Miso Chickpea Curry

Roasted Beet, Miso Chickpea Curry
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    [ID] => 7602
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    [post_date] => 2016-12-27 06:54:46
    [post_date_gmt] => 2016-12-27 12:54:46
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    [post_title] => Roasted Beet, Miso Chickpea Curry
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    [post_modified] => 2017-01-10 14:02:29
    [post_modified_gmt] => 2017-01-10 20:02:29
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TOTAL TIME :60minutes
  • 1 1/4 cup beets, peeled & diced into 1" pieces (approx 2 small or 1 lg)
  • 2 1/2 teaspoons olive oil
  • 1-1 1/2 teaspoons sea salt
  • 2 teaspoons mild white miso paste
  • 2 teaspoons honey or maple syrup (can also omit)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1 15 ounce can chickpeas
  • 1 15 ounce can full fat coconut milk (can sub light canned)
  • 1/2 cup shallots, diced into 1/4" pieces (approx 2 sm or 1 lg, sub sweet yellow onion)
  • 4 cloves garlic, minced
  • 1 cup low-sodium vegetable broth
  • 2 cups frozen chopped organic spinach
  1. Preheat oven to 415 degrees F and line a large baking sheet with parchment paper.
  2. In a medium sized bowl, toss together beets, 1/2 teaspoon olive oil and 1/4 teaspoon sea salt. Spread beets onto baking sheet and roast for 25-30 minutes, until golden brown around the edges and fork-tender but not mushy.
  3. While beets are roasting: In a small bowl, whisk together miso paste, honey, cumin, paprika, turmeric and 1/2 teaspoon sea salt. Drain and rinse your chickpeas. Open can of coconut milk. Dice shallots and mince garlic.
  4. Heat a large sauté pan to medium and add remaining 2 teaspoons olive oil. When oil moves quickly around the pan, add shallots. Cook, stirring every minute, until shallots are softened and fragrant, 3-4 minutes. Turn heat to low and add garlic as well as miso/spice mixture. Cook, stirring, until garlic is fragrant and ingredients are evenly distributed through shallots, another 30 seconds or so.
  5. Add stock, beets, chickpeas and coconut milk to pan and bring to a rapid simmer (not completely boiling but not just little bubbles).Stir to combine ingredients evenly. Simmer for 15 minutes, or until liquid has reduce by around 1/3-1/2 and has thickened. Taste for more salt and add accordingly. Turn heat off and stir in spinach. Once spinach has thawed and is evenly incorporated throughout curry. Serve immediately. Curry will keep tightly sealed in the refrigerator up to five days.
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  • Jennifer Taylor

    Looks delicious. But I cannot find where/when you are supposed to add the beets…

    • You are exactly right! I just edited it in. You add them when you add the coconut milk and chickpeas! Let me know if you have other questions!

  • Jennifer Taylor

    nervermind. Looks like it was edited. Thanks!

  • This was amazing!!!!!!!!! So delicious. I’m wondering if you know about the freezeability of this dish? Thanks! I’m SUCH a fan of your cooking – everything you make is so delicious. 🙂 🙂 🙂

    • Laura Lea Goldberg

      Hi love!!! Thank you so much for the kind words! So this freezes beautifully!!! I suggest freezing in individual portions then you can just take one out and refrigerate the night before you want to have it!