- serves 2 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 1 medium red beetroot
- 15 curry leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground Kashmiri chilli
- 125 ml (½ cup) coconut milk
- salt, to taste
- coriander sprigs, to serve
- paratha and steamed basmati rice, to serve
Instructions
- Peel the beetroot and chop into thin matchsticks. Place the beetroot in a saucepan with the curry leaves, spices and coconut milk. Cook over medium heat until simmering, then reduce the heat to low, cover and cook for 10 minutes. Add salt to taste.
- Add about 60 ml (¼ cup) water, increase the heat and simmer, uncovered for 5 minutes or until reduced and thickened a little.
- Transfer to a serving bowl, scatter with coriander sprigs and serve with paratha and steamed rice.
Photography by Adam Liaw.
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Cook’s Notes
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.
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