Time to shake up your curry game with this beetroot twist!
- 4 whole beetroot
- 1 tbsp coconut oil
- 12 curry leaves
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 red onion, finely sliced
- 2 garlic cloves, sliced
- 1 cm piece of ginger, julienned
- 1 cinnamon stick
- 5 green finger chillies, pierced with a knife
- 1 tsp salt
- 2 tsp red wine vinegar
- 1 x 400g tin full-fat coconut milk
- Coriander leaves, to serve
- Rice, to serve
- Roti, to serve
- Begin by preparing the beetroot; turn your grill to high or if you have a gas hob, turn that on. If grilling the beetroot, lightly oil the skins of the beetroot and place on a tray, then place under the hot grill. Grill on each side for about 4 minutes, until nicely charred and smoky (don’t worry if the skins are black as we will take them off later). If using a gas hob, piece the beetroot with a large metal skewer and place over the flame, turning periodically until the skin is blistered and charred. Place beetroot in a food safe plastic bag, seal and allow them to steam for 5 minutes - this will make removing the skins much easier.
- Rub the beetroot in the bag to remove the skins and then, leaving the skins behind in the bag, remove the whole beetroots. Slice into wedges and set aside.
- To make the curry; heat the coconut oil in a frying pan and add the curry leaves, mustard seeds cumin and coriander seeds; frying for 1 minute. Add the sliced red onion and cook for a further 3 - 4 minutes, then add the garlic, ginger, cinnamon stick and green chillies and cook for 1 minute.
- Add the beetroot and salt, turn the heat to low and cook for 5 minutes, stirring occasionally to make sure nothing is sticking. Add the red wine vinegar and allow to bubble for 1 minute then pour in the coconut milk and simmer for 15 minutes, until the sauce is thick and the beetroot tender.
- Serve with coriander leaves and rice.