Beetroot Curry
This aromatic beetroot curry is a delightful blend of earthy beetroot, fragrant spices, and creamy coconut milk. The vibrant colors of the dish and the exotic flavors will transport your taste buds to a realm of culinary bliss. Get ready to indulge in a bowl of hearty, satisfying curry that is both comforting and exciting.
— Constant Cookbook
Ingredients
- 400g raw beetroot
- 2 tbsp sunflower oil
- 1/4 tsp black mustard seeds
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 green chillies, seeded and cut into fine strips
- 2 bay leaves
- 1/4 tsp ground turmeric
- 1 tsp cumin seeds
- 1 cinnamon stick
- 2 tomatoes, skinned and chopped
- 100ml coconut milk
- 1 Lime, juice
Instructions
- Peel the beetroot 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.
Yield
Serves 6
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