Serve this spicy and earthy curry straight off the stove with warm rice and accompanying veggies and condiments such as a ‘pol’ sambol or a greens mallung. A hit from our last cooking workshop!
Ingredients:
3 beets, cut into 1⁄4 inch thick batons
1⁄2 onion, sliced
Ghee or oil (sunflower, olive)
1⁄2 tsp cumin, fenugreek seeds
1⁄2-1 tsp coriander, cumin, turmeric, black pepper powder 1⁄4- 1⁄2 tsp chilli powder or cayenne pepper (optional)
1 cup of water
1⁄2 cup coconut milk (thick)
5-6 curry leaves
Method:
Clean and wash beets, cut into cubes and set aside.
In a pan heat oil or ghee, add cumin seeds, fenugreek seeds, and a few curry leaves and when fragrant add onions and softe
Then add beets, coriander powder, cumin powder, turmeric, black pepper, a tiny bit of chilli / cayenne powder (optional) and stir for up to 2 minutes.
When soft, add water, bring to the boil then reduce heat and cook until beets are soft and fragrant
Top with coconut milk to thicken. Cover partially and cook until gravy thickens Serve with sautéed greens and rice/ quinoa
Enjoy!
