Chickpea and Beetroot Curry

An interesting combination that tasted pretty good and added a bit more colour to this typical chickpea curry

fry half a diced onion in a little olive oil until soft
add 2 cloves of diced garlic, one inch of finely grated ginger and half or one diced chilli depending on how hot you like it, fry for another 2 minutes then add 1/2 tsp of coriander seeds, 1/2 tsp of ground coriander, 2 tsp of curry powder and 1/2 tsp of tumeric, keep stirring and cook for 2-3 minutes, careful not to burn the spices
add a drained can of chickpeas and one chopped cooked beetroot and cook for another 2-3 minutes
add 2 tbs of tomato puree, stir well and cook for around 5 minutes, stirring occasionally and add a little water before the end if you prefer more of a sauce
serve with chopped coriander on top, a good spoon of mango chutney and a squeeze of lime

serves two people, it goes wonderfully with the yellow split pea daal and naan bread