Pic of Aromatic beetroot curry with coconut

Aromatic beetroot curry with coconut

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Vegetarian mains

Aromatic beetroot curry with coconut

Main Serves 4 50 min
Healthy and sustaining, this jewel-coloured, mild curry is packed with aromatic spices, and cooled with coconut and yoghurt. If you want to prevent your hands from staining when you're preparing the beetroot, wear a pair of rubber gloves, although it does wash off, eventually!

Cook's notes

To make this a totally plant-based dish, omit the yogurt or use a dairy-free alternative.

Ingredients

  • oil for frying e.g. sunflower or coconut
  • 2 onions (3-4 if small), peeled and finely sliced
  • 1 tbsp black mustard seeds
  • 800g beetroots, peeled and chopped into 1-2cm dice, or thin wedges
  • 2 large or 3-4 small garlic cloves, peeled and finely chopped
  • 6cm piece of fresh ginger, peeled and finely grated
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 cinnamon stick
  • 2 bay leaves
  • 1-2 red chillies, deseeded and finely chopped - add to your taste for heat
  • 4 tomatoes, roughly diced
  • 1 tin coconut milk
  • a little hot stock or water, to thin the curry if needed
  • 2 limes, juice to taste
  • 2 tbsp toasted desiccated coconut or coconut chips
  • salt and pepper
  • cooked quinoa (or use rice or naan, as you prefer) and yoghurt to serve

Method

Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Heat 2 tbsp oil in a large pan (one with a lid). Gently fry the onion for 10 mins, stirring now and then. Add a splash of water if it looks like catching at any point.
  • Step 2

    Add the mustard seeds. Fry until you hear them start to pop.
  • Step 3

    Add the beetroot, garlic, ginger, coriander, cumin, turmeric, cinnamon, bay and chilli to your taste for heat. Stir for 2 mins.
  • Step 4

    Add the tomatoes and coconut milk. Season, cover and simmer for approx. 25 mins or so, stirring now and then, until the beetroot is tender. Top up with a splash of stock or water as needed, to prevent the curry from drying out too much.
  • Step 5

    When the beetroot is tender, squeeze in lime juice and add more salt and pepper, all to taste.
  • Step 6

    Serve sprinkle with toasted coconut and serve with cooked quinoa (or rice) and a dollop of yoghurt.

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