Beetroot and Chickpea Curry | Spicy Autumn Indian One-Pot

Peel the beetroot and cut into small, roughly 1-centimetre cubes. Finely chop the onion, garlic, and fresh ginger. Drain the canned chickpeas and rinse thoroughly with cold water.

Cook the basmati rice in twice its volume of lightly salted water for about 12-15 minutes until tender, then leave to rest covered with a lid.

Heat the coconut oil in a deep frying pan or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, then fry for another minute until fragrant.