Beetroot Curry

This is absolutely delicious!

The quantities are a little bit vague as I tend to just go with what’s in the fridge and make necessary adjustments to the spices but this recipe is based on the quantities I used yesterday.

It really wouldn’t matter if you didn’t have this much beetroot as you could always add more tomatoes or spinach instead.

The original recipe used large tomatoes but I didn’t have any so put 8 cherry tomatoes in instead – chopped in to quarters.

Ingredients
Handful of pine nuts (or you could use raw peanuts, crush them once toasted)
3 tbsp coriander seeds
1 tsp dried chilli flakes
1 large (or 2 medium) onions – finely sliced or diced
6 cloves garlic – finely chopped
1 tsp salt
1 tsp turmeric
2-4 large tomatoes – chopped into chunks
Bunch of raw beetroot – approx. 300g – peeled and grated (see notes below)
Big bunch of spinach – approx.. 200g – torn up into small pieces
Bunch of fresh coriander – chopped (optional)

Method
–       Toast the pine nuts until lightly browned (set aside)
–       Toast the coriander seeds for a couple of minutes
–       Place the coriander seeds and crushed chilli in a pestle and mortar and grind
–       Fry the onion in a tablespoon of coconut or olive oil
–       Once the onion has softened, add the garlic and crushed coriander seeds & chilli
–       Fry this mixture for a couple of minutes then add the salt, turmeric and tomatoes.
–       After another couple of minutes add the beetroot and give it a good stir
–       Cover the curry and cook for about 10 minutes (the beetroot may need a bit longer if chopped rather than grated), check and stir after 5 minutes.
–       Add the spinach, re-cover and cook for a further 5 minutes.
–       Turn off the heat and stir in the fresh coriander (if using) before serving

Serve
With basmati rice, quinoa, rice noodles (below) or cauliflower pilaf (recipe to follow)

Notes
It’s too time consuming to grate the beetroot by hand so if you don’t have a food processor just chop into thin slices or small cubes.

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