Beetroot curry
Pack this curry full of vibrant beetroot for a sweet, earthy and creamy curry. To make it plant-based, make sure the stock is vegan and use coconut yogurt
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tbsp sunflower oil
- 6curry leaves, fresh or dried
- 1onion, finely sliced
- 1tsp turmeric
- 2tsp ground cumin
- 1tsp ground coriander
- ½tsp hot chilli powder (optional)
- 20g ginger, grated
- 3garlic cloves, peeled and crushed
- 2tbsp tomato purée
- 500g beetroot, cut into wedges
- 250ml vegetable stock
- 400ml can coconut milk
- ½lime, juiced
- long-grain white rice paratha and yogurt
Instructions
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.