Beetroot and coconut curry recipe

Beetroot is a versatile ingredient that can sometimes be forgotten about, but it’s packed full of nutrients and works well in lots of dishes. In this Indian-inspired beetroot and coconut curry recipe it’s somehow both sweet and savoury, rich and light all at once.

Ingredients (serves 2)

650g raw beetroot

2tbsp Vita Coco coconut oil

10 fresh curry leaves

1tsp black mustard seeds

1tsp cumin seeds

2 big banana shallots, sliced

3cm ginger, grated

3 garlic cloves, crushed

1 green finger chilli, finely chopped

1tsp ground coriander

400ml coconut milk

2tbsp lemon juice

¾ tsp salt

To serve:

Rice

Chapattis

Method

Peel the beetroot and cut into wedges that are around 1cm at the thick end, then leave to one side. Heat the coconut oil in a lidded frying pan over a medium heat and when hot, add the curry leaves, mustard seeds and cumin. When they start to wriggle in the oil, add the shallots and fry for around eight minutes or until golden, then add the ginger, garlic and chilli. Cook for two minutes.

Add the beetroot to the pan, alongside the coriander, lemon juice and salt. Pour in almost all the coconut milk, but reserve a little at the bottom of the tin to decorate the finished curry with. Stir and cover. Leave to simmer for 35 to ­40 minutes, stirring occasionally until the beetroot is tender.

Transfer to a serving dish, drizzle over the remaining coconut milk and serve hot with rice and chapattis.

This beetroot and coconut curry recipe was created as a collaboration between Meera Sodha and Vita Coco Coconut Oil. For more inspiration, tips and recipes go to swearbyit.com