Beetroot curry

Ingredients

400g beetroot, peeled and cut into matchsticks

1 tsp fenugreek seeds

1/4 tsp turmeric powder

1/2 tsp red chilli powder

2 tbsp coconut oil

handful of curry leaves

1/2 onion, sliced

1 clove garlic, minced

2/3 of a green chilli (I used a tsp of lazy chilli chopped red chillies)

1 tomato, sliced

100ml coconut milk

salt

Directions

1. In a large bowl, mix together the beetroot, fenugreek, turmeric, chilli powder and 1tsp salt. Set aside.
2. Heat a medium sized pan and add the coconut oil and curry leaves, and cook until they start to sizzle.
3. Add the onion, garlic, chilli, and a pinch of salt. Stir, and cook for a few minutes until the onion begins to brown.
4. Add the beetroot, stir, and cook for a further couple of minutes.
5. Add the tomato and cook for a few more minutes until the tomato starts to release its juice.
6. Add the coconut milk and 1 tsp salt. Cover and cook for 10-15 mins, until the beetroot is cooked through.
7. Taste and adjust seasoning as necessary. You can serve this with rice or naan breads. We also ate ours with some dahl.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)