Beetroot Curry

Name: Beetroot Curry
Ingredients: 1 medium sized beetroot (washed clean, peeled and cubed small); 0.5 tbsp mixed whole spice (mustard seeds, cumin and fenugreek); 1 small onion (finely chopped); 2 cloves garlic (sliced thin); 2 sprigs curry leaves; 1 cubed tomato; 1 tbsp ginger paste; 1 tbsp curry powder (fish curry powder); 1 tsp chilli powder; 1 tsp Garam masala; 1 1-1.5 cups water; 1 tbsp coconut cream (Kara's); 1 1-2 tbsp lemon juice; salt (to taste); 2 tbsp coconut oil (for cooking); coriander (chopped for garnish)

Ingredients

Directions

1
Wash the beetroot as thoroughly as possible before peeling and cutting it into cubes.
2
In a pan, heat coconut oil and add the spice mix as well as the chopped onions. Allow the onions to brown and soften before adding the garlic, curry leaves, tomatoes and ginger paste. Continue cooking till tomatoes are soft and mushy.
3
Add the curry powder, chilli powder and garam masala. Toast till fragrant before adding in the beetroot cubes. Give it a good stir before pouring in the water. Don’t add too much water, just enough to cover the beets. Season with a pinch of salt, bring to a simmer. Cover the pot with its lid and allow beets to cook for about 20 minutes (under medium to low heat). Check occasionally to give it a stir.
4
The beetroot won’t become mushy but you’ll know it’s cooked when it’s fork tender. Once you have that, add in the coconut cream. Allow the curry to thicken before adding in the lemon juice. Season to taste.
5
Garnish with chopped coriander.

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