Vegetarian mains
Aromatic beetroot curry with coconut
Healthy and sustaining, this jewel-coloured, mild curry is packed with aromatic spices, and cooled with coconut and yoghurt.
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
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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.
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Step 2
Add the mustard seeds. Fry until you hear them start to pop.
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Step 3
Add the beetroot, garlic, ginger, coriander, cumin, turmeric, cinnamon, bay and chilli to your taste for heat. Stir for 2 mins.
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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.
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Step 5
When the beetroot is tender, squeeze in lime juice and add more salt and pepper, all to taste.
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Step 6
Serve sprinkle with toasted coconut and serve with cooked quinoa (or rice) and a dollop of yoghurt.