Recipe: Vegan beetroot curry

This vibrant vegan curry is not only beautiful and tasty, but good for you too.

Beetroots are full of anti-oxidants and are a great source of fibre and you can even save on waste by adding the chopped up beetroot leaves, which are full of calcium and iron.

Serves 2/Cooks in 30 minutes

Ingredients

• 500g beetroot
• 1 green chilli
• 200ml / 1/2 tin of coconut milk
• 1 handful of chopped coriander
• 2 garlic cloves
• 1 thumb-sized piece of ginger
• 1 cinnamon stick
• 1 tbsp curry leaves
• 2 tsp black mustard seed
• 2 tsp fenugreek seed
• 2 tsp cumin seed
• 1 tbsp olive oil
• 150g brown basmati rice

Method

1. Place a saucepan on a medium heat and add the oil. Once hot add the mustard seed. When the seeds start to pop, add the curry leaves and all of the other whole spices. Continue to fry for one more minute
2. Crush the garlic, remove the skin and grate using a micro plane or fine grater. Now peel the ginger and grate using a micro plane. Finely slice the chilli and add to the pan along with the spices. Now add the garlic and ginger and mix well.
3. Peel the beetroot and cut into small wedges. Add the beetroot to the pan along with 350ml of water and a pinch of salt. Place the lid on the pan and cook simmer for 15 minutes.
4. Now add the coconut milk and simmer for a further 15 minutes or until the beetroot is tender.
5. While the curry is cooking you can get the rice underway. Place the rice into a saucepan followed by 300ml of cold water. Place on a medium heat and cover with the lid. Once it starts to boil reduce to a simmer. Resist temptation to stir and keep the lid on. Once the liquid has been absorbed turn the heat off and leave the rice to steam with the lid on until you’re ready to serve the curry.
6. Serve the curry alongside the rice and scatter with the chopped coriander.