Beetroot Curry

DELICIOUS HOT OR COLD, BEETROOT CURRY IS A FANTASTIC MAIN COURSE OR ACCOMPANIMENT. WHETHER YOU ARE A VEGETARIAN OR NOT, THIS COLOURFUL MOUTH-WATERING DISH IS A HEALTHY OPTION THAT CAN BE ENJOYED WITH A SALAD OR WITH RICE AND CHAPATI. REMEMBER TO ENSURE THAT THE BEETROOT CHUNKS ARE ROUGHLY EQUAL IN SIZE.

SERVES 4 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 40 MINUTES

FRESH

2 green chillies, slit lengthways down the middle

2.5cm piece ginger, peeled and roughly chopped

400–500g red beetroot

10 fresh curry leaves

1 onion, finely chopped

SPICES

4 black cardamom pods, seeds only

½ teaspoon fennel seeds

2 teaspoons black mustard seeds

½ teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

PANTRY/LARDER

30g desiccated coconut

2–3 tablespoons oil

1 teaspoon salt, or to taste

SERVE

225g natural yoghurt

1. In a mixer or grinder, place the coconut, chillies, ginger, black cardamom seeds and fennel seeds and grind firmly, adding a little water if sticking. Set aside.

2. Cut the beetroot into wedges or cubes and cook in a saucepan of boiling water for 20 minutes, or until tender, then drain and set aside.

3. Heat the oil in a large frying pan. Add the mustard seeds and as they begin to pop, add the curry leaves. Immediately stir in the beetroot, onion, chilli powder, cumin, turmeric and salt and cook for 7–8 minutes, stirring frequently. Stir in the coconut spice mix, then reduce the heat and cook for a further 5 minutes over a medium heat, stirring frequently and gradually adding water to loosen, then cook for a further 5–7 minutes.

4. Remove the pan from the heat and serve with the yoghurt on top.