1 bunch fresh beetroot (about 400g/14oz), peeled and chopped into 2cm/¾in wedges
1 green chilli, finely chopped
3 tbsp dessicated coconut
1 tsp ground coriander
6 curry leaves
fresh coriander
2 garlic cloves, grated
4cm/1½in piece fresh ginger, peeled and grated
½ green cabbage, finely sliced
1 lime, sliced into wedges
2 onions, roughly chopped
basmati rice or flatbreads
400g tin chickpeas, drained
400ml tin coconut milk
salt and freshly ground black pepper
2 tbsp coconut oil
1 tbsp coconut oil
2 tsp medium curry powder
2 tbsp tomato purée