Beetroot curry

Easy to make and comforting during the colder months. This bright and colourful meal feels like a big warm hug!

Serves four

Ingredients

4 x medium to large-sized beetroot peeled and cubed

1 tsp turmeric

1 tbsp curry powder

1 tbsp ground coriander

1 tsp fenugreek powder

1 tsp salt

2 tbsp ghee (or coconut oil) 

1 tsp cumin seeds

1/8 tsp hing

440ml coconut milk

1 cup water (if needed)

Method

Mix chopped beetroot, turmeric, curry powder, ground coriander, fenugreek powder and salt in a big bowl and massage the beetroot with your hands, love and attention.

Then heat the ghee on a medium heat in a medium pot and gently fry the hing and cumin seeds until they are golden and their aromas fill the room. Add the beetroot mix into the pot along with the coconut milk. You want to cover the beetroot completely, so if there's not enough coconut to do that, add more water. 

Let the curry simmer on low to medium heat for 45 minutes, the consistency of the curry will get thicker, and you can taste it to see if the beetroot is cooked. Once the beetroot is cooked, allow the curry to sit, lid off, for another 5 to 10 minutes to release some of the heat! Then serve with cooked basmati rice, lemon and fresh coriander.