Bunched beetroot & coconut curry

Serves

4 People

Cooking Time

45 minutes

Season

Autumn

Winter

Summer

Dietary

Vegetarian

Vegan

During the summer we commonly supply our beetroots with their tops on. These vibrant, leafy tops are much like chard and this eye-catching curry uses them alongside the sweet and earthy roots for an 'unbeetable' bowl of fragrant flavour.

Ingredients

1 Bunched Beetroot
1 Onion
1 Thumb size piece of Ginger
5 Cloves Garlic
1 tsp Cumin seeds
5 Curry leaves
1 Cinnamon stick
3 Cardamom Pods
1 tsp Ground cumin
1 tsp Ground Coriander
Half tsp Chilli powder
1 Tin of Coconut milk
2 Tomatoes or Handful of Cherry tomatoes
1 Lime
Sunflower oil.
Salt

Method

Step 1.

Get your Onion, Garlic and Ginger and peel off the skin. Grate them into a small bowl so you get a smooth paste and stir together. Cut the tops off the beetroot and set aside. Peel the beetroot and cut into bite sized pieces and set aside. Cut your tomatoes into a rough dice.

Step 2.

Heat a sauce pan over a medium heat and add 2 tbsp of oil. Add the cumin seeds, cinnamon stick, cardamom pods and curry leaves and fry in the oil for about a minute. Add the Onion, Garlic and Ginger paste and stir well and fry for a couple of minutes. Add the chilli powder, ground cumin and coriander and fry gently for another minute. Add your beetroot, tomatoes and half a tin of coconut milk. Stir well. Add a large pinch of salt.

Step 3.

Place the lid on top and cook on a low heat for around 20 mins. Stirring every so often. Add the rest of the coconut milk. Chop your beetroot leaves then add these to the curry and cook for a further 10 mins or until the beetroot is tender.

Step 4.

Once cooked, take off the heat, squeeze in the juice of your lime and stir. Serve with some steamed basmati rice or flat breads and enjoy! For more protein try adding in a tin of chickpeas or making a batch of gram flour pancakes.