Beets Curry
Beets Curry



  • 15g dried curry leaves
  • 2 tsp black mustard seeds
  • 1 tsp curry powder
  • 2 tbsp dried coconut
  • 6 spring onions, chopped
  • 3 garlic cloves, chopped
  • 5cm piece of ginger, chopped
  • Veg oil
  • 1 kg mixed beets, chopped
  • 250g cherry tomatoes, chopped
  • 400ml tin of coconut milk
  • 1 lemon
  • ½ bunch of coriander, chopped
  • Rice, cooked to serve
  • Toast the curry leaves, mustard seeds, coconut, curry powder and a pinch of salt in a pan for 2 mins, before tipping into a food processor and blitzing to combine. Add the spring onion to the food processor along with the garlic and ginger and a glug of veg oil, then pulse until a paste is formed.
  • Add the paste to the pan and cook for a few mins. Add the chopped beets, and cook for 25 mins until sticky and tender. Tip in the tomatoes and cook for 5 mins, then stir in the coconut milk and a squeeze of lemon, and season to taste. Serve with cooked rice.
1 hr
4 serving

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