Beetroot curry is great as an accompaniment to other dishes or as the main dish served with rice or chapatis. It goes particularly well with lime pickle. Because it is steamed in its own juices a wonderful sweet, sticky sauce is created which concentrates the flavours from the spices.
Serves 2 or 4 with a side dish of another curry
700g raw beetroot, shoots and leaves removed
3 tbsp coconut oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
4 tsp Go Spice Blend
200g fresh tomatoes, chopped
1 tsp salt
juice of 1 small lime
handful of coriander leaves,chopped
Peel the beetroot and cut into chip shapes just under 1 cm thick.
Add the oil and the onion to a large saucepan and cook over a medium heat for 5-10 minutes, stirring regularly, until the onion has softened. Add the garlic to the pan after 2-3 minutes.
Add the spice blend and stir fry for 30 seconds to release the essential oils, then add the beetroot, tomato and salt. Cover and cook over a low-medium heat for between 30 minutes to 1 hour, depending on how cooked you want your beetroot. It should still be a little crunchy when served. Check regularly and add a little water if it is sticking.
Stir in the lime juice at the end of cooking and serve sprinkled with chopped coriander leaves.
Suggested blends: YALA, KERALA, SUKHOTHAI, NEWAR, SHIKARA, UKHARI, SHIMLA, JAMMU
