Serves: 2 as a main or or 4 as a side
What You’ll Need:
- 650g raw beetroot
- 2 tbsp Vita Coco coconut oil
- 10 fresh curry leaves
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 big banana shallots, sliced
- 3cm ginger, grated
- 3 garlic cloves, crushed
- 1 green finger chilli, finely chopped
- 1 tsp ground coriander
- 400ml coconut milk
- 2 tbsp lemon juice
- ¾ tsp salt
What To Do:
- Peel the beetroot and cut into wedges, around 1 – 1 ½ cm at the thick end and leave to one side.
- Heat the coconut oil in a lidded frying pan over a medium heat and when hot, add the curry leaves, mustard seeds and cumin. When they start to wriggle in the oil add the shallots and fry for around 8 minutes or until golden, then add the ginger, garlic and chilli. Cook for two minutes.
- Add the beetroot to the pan, alongside the coriander, lemon juice and salt. Pour in almost all the coconut milk, but reserve a little at the bottom of the tin to decorate the finished curry with. Stir and cover. Leave to simmer for 35-40 minutes, stirring occasionally until the beetroot is tender.
- Transfer to a serving dish, drizzle over the remaining coconut milk and serve hot with rice
- and chapattis.
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