Chickpea Curry with Beet Raita

Ingredients

• 2 shallots, roughly chopped
• 1 (1-inch) piece fresh ginger, roughly chopped
• 3 garlic cloves, chopped
• 1 green chile, seeded and roughly chopped
• 0.33 cup fresh cilantro leaves and soft stems
• 1 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp kosher salt
• About 1 tbsp water
• 10 fresh curry leaves
• 1 (14.5-oz) can chopped tomatoes
• 1 (15.5-oz) can chickpeas, drained and rinsed
• 1 cup vegetable stock
• 1 tbsp garam masala
• 2 cups baby spinach, chopped
• 0.75 cup sheep's milk yogurt
• 1 tbsp lime juice
• 0.5 tsp ground coriander
• 0.5 tsp kosher salt
• 0.5 cup peeled and grated beets

Instructions

1. Curry: Pulse shallots, ginger, garlic, green chile, and cilantro in a food processor. Add coriander, cumin, and salt; blend to a smooth paste, scraping sides and adding 1–2 tbsp water as needed.
2. Heat a pan over medium. Cook paste 3–4 min until softened and fragrant. Stir in curry leaves and tomatoes; cook 3 min. Add chickpeas and stock, bring to a boil, reduce to a simmer, cover, and cook 15 min until slightly thickened and chickpeas are tender. Stir in garam masala and spinach; cook about 1 min until wilted. Season with salt.
3. Raita: Stir yogurt, lime juice, coriander, and salt together. Gently fold in beets. Serve curried chickpeas in bowls topped with raita.

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