Beetroot Curry

Name: Beetroot Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: indian

Romy Gill

This fragrant beetroot curry packs so much flavour and comes together in just under 30 minutes, using pre-cooked beetroot saves you a lot of time on cooking (and washing up!). You can also serve this with flatbreads and greens. Please double check that your chocolate is dairy-free if you are vegan for this recipe.

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Ingredients

garlic cloves 8 (chopped)
cooked beetroot 500 g (diced)
black mustard seeds 1 tsp
dried curry leaves ½ g
chilli flakes 2 tsp
ground coriander 1 tsp
ground turmeric 1 tsp
vegan dark chocolate 40 g
coconut milk 100 ml
basmati rice 240 g

Method

Peel and chop the garlic. Dice the beetroot.
Heat a dash of oil in a frying pan over a medium heat. Once hot, add the mustard seeds, when they start to pop, add the curry leaves and garlic, cook for 1 minute.
Add the beetroot and cook for 4 minutes. Add chilli flakes, coriander, turmeric and season with salt to taste, cook for 1 minute. Add the dark chocolate and coconut milk, stir and leave to simmer for 5 minutes.
Meanwhile, cook the rice according to the packet instructions.
Take the beetroot curry off the heat and leave to rest for 10 minutes.
Plate up the rice with the curry. Enjoy!

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