Beetroot and coconut curry

Method

1. Peel the beetroot (wear gloves if you like, as it stains) and cut it into 1.5 cm cubes. Chop the onion finely, crush the garlic, grate the ginger and slice the chilli finely.
2. Rinse the rice in a sieve and tip it into a small pan with a lid. Add 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes, then switch off and leave it covered.
3. Heat the olive oil in a large pan over a medium heat. Add the mustard seeds and put the lid on for 30 to 60 seconds, until they pop. Then add the onion with a pinch of salt and cook for 7 minutes until soft.
4. Stir in the garlic, ginger, chilli, turmeric and cumin for 1 minute.
5. Add the beetroot, coconut milk and 100 ml of water. Bring to a simmer, cover, and cook for 25 minutes, stirring now and then, until the beetroot is tender.
6. If the sauce looks thin, take the lid off for the last 5 minutes. Add the juice of half the lime and season with salt.
7. Roughly chop the coriander. Fluff the rice with a fork and serve the curry on top, scattered with the coriander and with the other half of the lime in wedges.

Tip Beetroot stains, so use a dark chopping board or put gloves on. Cooked vacuum-packed beetroot works too if you cut the simmering time right down.

Photo made with AI.

From Nosha · nosha.app