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Ingredients

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• 1 15-ounce can chickpeas ((rinsed, drained + dried in a clean towel))
• 1 Tbsp melted coconut oil ((or sub grape seed oil))
• 1/4 tsp sea salt ((plus more to taste))
• 2 Tbsp tandoori masala spice blend ((see notes for DIY/where to buy*))
• 1 tsp coconut sugar
• 1 Tbsp coconut or grape seed oil
• 2 medium shallots, thinly diced
• 2 cloves garlic, minced ((2 cloves yield ~1 Tbsp))
• 1 Tbsp minced ginger
• 6 small-medium beets, peeled and quartered
• 1 pinch each sea salt + black pepper ((plus more to taste))
• 1 1/2 Tbsp green curry paste ((or sub 12 g curry powder per 25 g paste))
• 1/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 pinch each ground cardamom and coriander ((optional))
• 1 14-ounce can light coconut milk ((optional // more for serving))
• 2 cups vegetable broth (DIY or store-bought)
• 2-3 Tbsp coconut sugar ((or maple syrup))
• Fresh chopped cilantro ((optional))