Beetroot Curry

Watch recipe video here

Serves 4
1 tbsp coconut oil
3 sprigs curry leaves
1.5 tsp mustard seeds
1 red onion, finely sliced
2 tsp ground cumin
2 cloves of garlic, crushed
2 inch knob of ginger, grated
3 birds eye chillies, pricked
4 medium size beetroot, peeled and julienned
x2 cans 400ml coconut milk
2 pinches of salt
1 Lime

Coriander
Flatbread
Chutney
Raita

Peel and julienne your beetroot. Set aside.

Add the coconut oil to a pan and allow to melt. Then add the curry leaves, mustard seeds and coriander seeds. Cook for 1-2 minutes. Then add the red onion, cumin, garlic and ginger. Cook for a further minute or two. Throw in the whole birds eye chillies, the beetroot and the 2 cans of coconut milk. Then use one of the cans to fill with water and add that too. Season well with salt.

Bring to the boil, then reduce to a simmer and allow to cook with a lid on for 40 minutes. Turn off the heat and add the lime juice.

Serve with any extras that you like. I like them all rice, flatbread, chutney, raita.