Beetroot curry

Adapted from aWaitrose recipe.

Ingredients

400g raw beetroot
2 tbsp sunflower oil
¼ tsp black mustard seeds
1 onion, chopped
4 garlic cloves, minced
2 green chillies, seeded and cut into fine strips
2 bay leaves
1/2 tsp ground turmeric
1 tsp cumin seeds
1 cinnamon stick
1/2 can chopped tomatoes
2 tins coconut milk, thick part only to start with, add thin part as needed
1 Lime, juice

Method

Peel the beetroot (you might want to wear rubber gloves to avoid staining your hands) and cut into matchsticks. Heat the oil in a wok or saucepan, then add the mustard seeds. As soon as they begin to jump, add the onion, garlic and chillies and fry until the onion is tender. Add the remaining spices and beetroot; fry for a further 1–2 minutes. Add the tomatoes, 250ml water and a pinch of salt.
Leave to simmer for 15–20 minutes, stirring occasionally, until the beetroot is tender. Stir in the coconut milk, and let it simmer for another 1–2 minutes, until the sauce has thickened. Stir in the lime juice, taste, adjust the seasoning and serve.

Drinks recommendation

Try a lightly chilled, light-bodied red with this vibrantly colourful curry. The fresh fruit in a beaujolais partners the beetrooty sweetness well.

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