Beetroot curry
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Ingredients
2 tbsp sunflower oil
3 garlic cloves, roughly chopped
2 sprigs of fresh curry leaves
1 large red onion, slicedÂ
500g beetroot (cut into 1/8-inch julienne)
1 tsp chilli powder
1 tsp curry powder
1 tsp freshly ground coriander
1 tsp cumin
1 tsp fenugreek seeds
1 tsp black mustard seeds
½ tsp salt
150ml thick coconut milk
Method
Heat two tablespoons of oil in a sauce pan over a medium heat, add the garlic, stir add the curry leaves and sliced onion and the beetroot, cook for a minute or two.
Add one teaspoon curry powder, coriander, cumin, fenugreek, black mustard seeds.
Stir over a medium heat, add ½ teaspoon salt. Cook for approximately 15 minutes, or until tender. Add 2/3 cup coconut milk and cook on a low heat for further 10 minutes until tender. Taste and correct the seasoning. Serve with rice.
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