Name: Beetroot curry
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 2 tbsp sunflower oil; 6 curry leaves fresh or dried; 1 onion finely sliced; 1 tsp turmeric; 2 tsp ground cumin; 1 tsp ground coriander; ½ tsp hot chilli powder (optional); 20g ginger grated; 3 garlic cloves peeled and crushed; 2 tbsp tomato purée; 500g beetroot cut into wedges; 250ml vegetable stock; 400ml can coconut milk; ½ lime juiced; long-grain white rice paratha and yogurt

Beetroot curry in a large casserole dish

2 tbsp sunflower oil
6 curry leaves
fresh or dried
1 onion
finely sliced
1 tsp turmeric
2 tsp ground cumin
1 tsp ground coriander
½ tsp hot chilli powder
(optional)
20g ginger
grated
3 garlic cloves
peeled and crushed
2 tbsp tomato purée
500g beetroot
cut into wedges
250ml vegetable stock
400ml can coconut milk
½ lime
juiced

To serve

long-grain white rice
paratha and yogurt

Method

step 1
Heat the oil in a large, deep saucepan over a medium-high heat. Stir in the curry leaves and cook for 2-3 mins until fragrant and starting to pop. Tip in the onion, turmeric, cumin, coriander and chilli powder. Fry over a medium heat for 10-12 mins until lightly browned. Mix in the ginger, garlic and tomato purée and cook for 4 mins until fragrant and dark red in colour.
step 2
Carefully tip in the beetroot and pour over the vegetable stock and coconut milk. Season well and bring to a gentle simmer. Cook over a medium heat for 35-40 mins until the beetroot is tender. Stir in the lime juice and season to taste. Serve with rice, paratha and a dollop of yogurt, if you like.