This pretty dish is a bright addition to a curry spread in both colour and flavour, made with fresh sweet fresh beetroot, coconut cream and spices.
- 100 ml vegetable oil
- 10 g mustard seeds
- 1 large onion, finely diced
- 5 garlic cloves, finely chopped
- 3 green chillies, finely sliced
- 2 sprigs curry leaves, leaves picked
- 10 g cumin seeds
- 1 tsp ground turmeric
- 650 g beetroot, washed, peeled and cut into a thick julienne
- 400 ml can coconut cream
- salt and pepper, to taste
- coriander leaves, shredded, to serve
- steamed basmati rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat the oil in a heavy–based saucepan over medium heat. Add the mustard seeds and stir for about 30 seconds or just until they start to pop.
- Add the onion, garlic, chilli, curry leaves, cumin seeds and turmeric and cook until the onions are translucent.
- Add the beetroot and 125 ml (½ cup) water. Bring to a simmer and cook for 5 minutes. Add the coconut cream, stir to combine well, then cover and cook for another 5 minutes. Season with salt and pepper and cook for another 5 minutes or until the beetroot is tender.
- Transfer to a serving bowl, scatter with shredded coriander and serve with steamed rice.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.