Warming beetroot and coconut curry
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
Bright lime and warming spices match beetroot’s natural mellow sweetness in this vibrant, vegetarian curry.
Ingredients
- 2 tbsp coconut oil
- 6 curry leaves
- 2 onions, roughly chopped
- 1 bunch fresh beetroot (about 400g/14oz), peeled and chopped into 2cm/¾in wedges
- 4cm/1½in piece fresh ginger, peeled and grated
- 2 garlic cloves, grated
- 2 tbsp tomato purée
- 1 green chilli, finely chopped
- 2 tsp medium curry powder
- 1 tsp ground coriander
- 400ml tin coconut milk
- 400g tin chickpeas, drained
- salt and freshly ground black pepper
For the cabbage
- 1 tbsp coconut oil
- ½ green cabbage, finely sliced
- 3 tbsp dessicated coconut
- 1 green chilli, finely chopped
To serve
- 1 lime, sliced into wedges
- basmati rice or flatbreads
- fresh coriander
Method
Heat the coconut oil for the curry in a large saucepan over a medium–high heat. Stir in the curry leaves until they begin to crackle, then add the onions and a pinch of salt and reduce the heat to medium. Cook for 10 minutes until the onions are softened, then add the beetroot, ginger, garlic, tomato purée, green chilli and spices. Stir for a minute until everything is fragrant.
Pour in the coconut milk and chickpeas, then fill the coconut milk tin with water and pour into the saucepan. Season generously, then cover with a lid and simmer for around 40 minutes, stirring occasionally, until the beetroot is tender and the curry has thickened.
Heat the coconut oil for the cabbage in a large frying pan. Add the cabbage and a pinch of salt, then stir-fry for 4–5 minutes until charred in places. Stir in the desiccated coconut and chilli and continue to cook until the coconut is toasted (about 3 minutes).
Ladle the curry into bowls and serve with a wedge of lime and a spoonful of the cabbage. Serve alongside rice or flatbreads.
