Vegetarian mains
Balinese beetroot and spinach curry
This vibrant vegan curry is enriched with cashews, sesame and coconut. Its flavours would work with different veg, such as carrots, squash or potatoes. Serve with flatbreads or rice.
Ingredients
- 500g beetroot, peeled and cut into thin wedges⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 red onion, peeled and finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 garlic cloves, peeled and finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 small piece ginger, peeled and finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 chilli, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 25g cashews⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 tbsp sesame seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 15g coriander, stalks and leaves chopped separately ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Balinese spice mix (1 tsp ground cumin, 1 tsp carraway seeds, 1/2 tsp turmeric, 1 tbsp dark brown sugar)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tin coconut milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tin chickpeas ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 200g spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 lime
Method
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Step 1
In a roasting tin, toss the beetroot with 1/2 tsp salt. Roast for 20 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 2
Altogether, chop the cashews and sesame seeds as finely as you can. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 3
Heat 2 tbsp oil in a large saucepan. Gently fry the onion for 8 mins, stirring often. Add the spice mix, ginger, garlic, coriander stalks, cashew mix and 1/2 the chilli. Cook for 2 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 4
Stir in the coconut milk. Bring to a simmer, then cook for 10 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 5
Drain and rinse the chickpea. Add the beetroot and chickpeas to the curry. Simmer. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 6
In handfuls, stir the spinach into the curry until wilted. Stir in the coriander leaves. Check the seasoning and add lime juice, to taste.