Fenland Resident – Spring 2019

April/May 2019 15

PREP TIME: 15 minutes

COOKING TIME: 25 minutes

SPICE RATING: 4/

SERVES: 4

Ingredients

3 tbsp coconut oil

2 sprigs fresh curry leaves

1½ Bombay onions

(roughly chopped)

2 fresh green chillies

(roughly chopped)

500g beetroot

(peeled and chopped into thin strips)

2 level tsp chilli powder

2 tsp ground coriander

1 tsp sugar

3 tsp vinegar

1½ tsp salt

1 tsp black pepper

1 x 400ml tin of

coconut milk

A handful of fresh

coriander (optional)

Method

Place a medium sized saucepan on a

medium heat and add the coconut

oil. Once sizzling, add the curry

leaves, onions and chillies and fry for

2 minutes.

Add the strips of beetroot and all the

remaining ingredients (except the

coconut milk) and continue frying for

another couple of minutes.

Add the coconut milk and simmer

on a low heat for 15-20 minutes, or

until the oil starts to separate.

Season to taste and finish with

a handful of coriander leaves, if

using, then serve.

If you’re after a show stopper

in terms of visuals, try using

baby beetroot – the end result

is amazing. Beetroot gets its

distinct red colour from betalain

antioxidant pigments. These

nutrients have been shown

to provide antioxidant, anti-

inflammatory and detoxification

support to the body.

WEST COAST

BEETROOT CURRY

A vegetarian dish to add colour to your life, thanks

to The Locals’ Kitchen: Sri Lanka by Jon Lewin

food & drink