Beetroot Coconut Curry With Coconut Yoghurt

Everyone I know has been ill with the flu recently and just because it’s darker in London than it is light you have to bring in some colour where you can.  I thought beetroot curry sounded interesting and then I lost confidence while I was cooking and thought I had made something weird and then I tried it at the end and it’s pretty delicious. 

Obviously, it is also ridiculously good for you and everything can be chucked into one large saucepan.  Don’t be alarmed with the number of spices that you have to put in, it needs it and isn’t spicy.  It doesn’t matter hugely if you leave one or two out. The coconut yoghurt is sorta essential although normal yoghurt is fine too.

Ingredients:

GF/DF/V

Serves 4

1 red onion, thinly sliced

6 garlic cloves, diced

400g carrots, chopped

200g thinly sliced beetroot (a mandolin is best for the thin slices), roughly 1 large beet

1 tin cannellini beans, (200g)

2 tbsp coconut oil

2 tbsp cumin seeds

3 tbsp mustard seeds

1 tbsp coriander seeds

1-2 tsp ground paprika

3 tsp ground turmeric 

2 tsp ground ginger

3 tsp garam masala 

1 litre hot stock, (I used veggie)

1 tin coconut milk (200ml)

Sea salt and black pepper

A handful of freshly chopped flat-leaf parsley for garnishing and coconut yoghurt (I love CoYo)

Set a large saucepan to medium to high heat and add in the coconut oil.   Then add the sliced red onion and let this soften for about 3 minutes.  Then add the 3 types of seeds and let them fry for 2 minutes to infuse the flavours and let the mustard seeds pop. 

Next, add in the chopped carrots and garlic followed by the 4 remaining spices and stir together.  Add the sliced beetroot and then add in the hot stock and bring to a boil.  Once boiling bring to a simmer for about 20 minutes (could be less time) until the beetroot is cooked. 

Then add in the cannellini beans, coconut milk and season with salt and pepper.  Taste to double-check the seasoning and then serve straight away with some chopped parsley and a dollop of yoghurt on top.  This keeps well in the fridge for 2-3 days.