The relentless onslaught of beetroot recipes to use up the supply that seems to be the porridge-pot of the veggie patch has turned up this from Suz – beetroot curry!
- Vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp mustard seeds
- 1 tsp curry powder
- 1 tsp lemon grass (powder)
- 2 large onions roughly chopped
- 4 cloves of garlic – crushed
- 2 tsp chili flakes (more to taste)
- 1 tablespoon tomato puree
- 1/2 litre vegetable stock
- 1/4 litre coconut milk
- 400/500 g beetroot – cooked, peeled and cut into chunks
- Salt and black pepper
Heat the oil in a large pan. Fry the spices until they start to brown. Add the onion and garlic, cook for a couple of minutes.
Add the chili flakes, tomato puree, veg stock, coconut milk and beetroot.
Season with salt and black pepper.
Bring to the boil, simmer for approx. 45 mins until onion and beetroot have a good consistency.
Add more coconut milk or water if the mixture starts to dry out.
Serve with chapatis/rice – or here Suz added grilled Halloumi cheese (squeaky cheese as we like to call it), though paneer might be more in keeping 🙂
Can be served with yoghurt and with fresh coriander mixed through.
For an even better experience, leave it to stand overnight in the fridge – the flavours really come out when reheated the day after.