Beetroot curry
Ingredients
- 2 tbsp sunflower oil
- 6 curry leaves, fresh or dried
- 1 onion, finely sliced
- 1 tsp turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp hot chilli powder (optional)
- 20g ginger, grated
- 3 garlic cloves, peeled and crushed
- 2 tbsp tomato purée
- 500g beetroot, cut into wedges
- 250ml vegetable stock
- 400ml can coconut milk
- ½ lime, juiced
- long-grain white rice paratha and yogurt
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